Pour the chickpeas into a large bowl and cover them with about 3 inches of cold water. Let them soak overnight.
Drain and rinse the chickpeas well.
Using the multi-blade. Add the chickpeas,onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Blend all ingredients on speed 8 for 1 minute. Scrape down sides and repeat. Repeat until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together but not become hummus.
Roll into 2 tablespoon balls and place on baking paper. Cover with glad wrap and refrigerate for 1-2 hours.
Frying: Fill a skillet with vegetable oil to a depth of 2 cms. Heat the oil over medium heat. It should take 2-3 minutes per side to brown. If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.
Let the oil cool down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides
Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
Air fryer: Set Air fryer to 200 and place balls in basket and fry for about 8 minutes.
Oven: Preheat oven to 200 and bake on baking paper lined oven tray for approx 15-20 minutes.