Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
On the next day, preheat the oven to 400°F/200°C.
Peel the onions and garlic cloves. Put them in a food processor and chop.
In a non-stick pan, add the chopped onions, garlic & cumin, put the lid on and let them cook until soft on low heat for about 10-15 minutes while stirring occasionally.
Meanwhile, drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don't want to make hummus). In one batch add in the cilantro to chop it as well. Repeat until all the chickpeas are broken up. Transfer everything to a huge bowl.
Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the softened onions and garlic. Mix well.
Add in the chickpea flour and water.
Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and water.
Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
Enjoy them on a salad, couscous, in wraps, curries or whatever you can think of!