Wash and soak the Chickpeas for 8 hours or overnight.
Drain the soaked chickpea. Dry the soaked chickpea on the kitchen towel.
In the mixer grinder or food processor, grind the dried and soaked chickpea.
Add chopped parsley, onion, spring onion, coriander, garlic.
Pulse them all together to a coarse mixture. Add soda bicarbonate, black pepper powder, roasted cumin powder, paprika, and salt.
Add bread crumbs to it and pulse them well.
Remove the mixture in the bowl and add semolina to it. Mix well.
Cover and refrigerate the mixture for a couple of hours.
Now take two spoons. Moist them with water. Place small quantities of the mixture in a moistened spoon and shape with the help of another moistened spoon to make smooth oval falafels.
Refrigerate the shaped falafels before frying. You can shape and store the falafel on the greased plate in a refrigerator prior to frying.
Heat sufficient oil in the kadhai. Once the oil heated add the shaped falafel. Lower the heat and deep fry the falafel till golden.
The falafel is deep-fried till golden, and crispy
Remove the fried falafel on the absorbent paper and serve hot.
Serve hot falafel with hummus.