Begin by opening the canned chickpeas, draining, and then rinsing them really well. Dry the chickpeas with a clean linen cloth, and at the same time gently rub the chickpeas to remove the skins. Pick out as many skins as possible.

Using a pestle, (or the empty washed chickpea can), crush the chickpeas until they are crumbly in texture.

Add the minced garlic, chopped red onion, parsley, cumin, salt, pepper, and 3 tablespoon flour to the mixture, and mix together with a spoon. Avoid over-mixing to prevent the mixture from becoming to paste-like.

Form the falafel mixture into little balls and then flatten them to make little patties. Refrigerate the patties for 30 minutes to help them firm up.

To cook the falafel patties, heat a frying pan with some oil over medium heat. Dip the individual falafel patties in the ¼ cup of flour to coat them, and then place them in the hot oil. Fry for 3-4 minutes on either side ot until dark golden brown.

Serve the falafel patties right away, or keep them warm in a pre-heated oven. The falafel patties once cooked can also be cooled down, and then eaten at a later date, either cold in a falafel wrap, or reheated in the oven for a quick supper.