Soak dried chickpeas in water for at least 8 hours or overnight. Drain and rinse before use.

In a food processor, combine soaked chickpeas, onion, garlic, fresh herbs, cumin, paprika, and salt. Blend until a coarse dough forms.

Shape the mixture into small balls or patties about the size of a golf ball. Place on a parchment-lined tray.

Heat oil in a deep frying pan to 350°F (175°C).

Fry falafel balls in batches for about 10-12 minutes until golden brown, turning occasionally.

Remove from oil with a slotted spoon and drain on paper towels. Serve warm or at room temperature.