In a food processor, pulse the spring onions and garlic cloves and pulse until finely minced

Remove the mixture and set aside

Add the chickpeas, coriander, salt, chilli flakes, cumin and lemon juice to the food processor and pulse until roughly chopped but not completely puréed

Return the spring onion & garlic mixture to the food processor, along with just enough flour so that when you pulse the processor the mixture begins to form a ball and isn't sticky. Add more flour, tablespoon by tablespoon if the mixture is still too wet

Transfer the mixture to a bowl, cover in cling film and refrigerate for an hour

Once the mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 tablespoons per ball). You can still add additional flour at this point, if the mixture is too wet to scoop.

Put a large frying pan over medium heat and add a liberal amount of vegetable oil so you can shallow fry

Allow the pan to pre-heat for 3 minutes before adding the falafel balls, one by one, flattening slightly, browning them on the first side for 3 minutes, then flipping them once and flattening and browning the second side until the mixture is cooked through

Transfer the falafel to a wire cooling rack and immediately season them with salt. Repeat this process until all of the falafel have been cooked

If you don't want to cook them all off, put the remaining uncooked balls onto a parchment lined tray, cover in cling film and put it in the freezer for an hour, remove and put the balls into a freezer bag and back into the freezer until ready to use