Blend together the spring onions, garlic and parsley leaves in a food processor.
Add in the chickpeas and blend again.
Empty the mixture into a mixing bowl and add in the paprika, turmeric and mixed spice along with 2 tablespoons self-raising flour.
Mix it with your hands until it’s well combined.
Take a ball of the mixture and press it together with your hands until it sticks together. The mixture should no longer be crumbly but instead it should be very dense.
Place the ball on a floured, flat working surface and push it down with the palm of your hand to flatten it.
Take a cookie cutter and cut out your chosen shape for your falafel. You can make these falafels in any shape you like, or simply keep them as round balls or patties too.
Place the cut-out falafel on a plate to one side. Continue with the next ball until you’ve shaped all the dough.
Pour 240 mls (1 cup) vegetable oil into a frying pan. The oil should be about 1 cm deep in the pan so adjust the amount of oil to your pan size.
Heat it on a medium heat until the oil is hot.
Using cooking tongs pick up each falafel and place it in the oil. Continue adding them until the pan is full, with some space between each one.
Cook for 3 minutes on each side, turning them over with the tongs, until completely golden and cooked through.
Remove onto a plate lined with kitchen roll and move onto the next batch until you’ve cooked all your falafels.
Serve up with some creamy hummus or Greek yogurt.