Soak Chickpeas: Begin by placing the dried chickpeas in a large bowl and covering them with water. Let them soak overnight for at least 12 hours.

Prepare Mixture: Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, beetroot, garlic, onion, coriander, parsley, and spices. Blend until well combined but textured.

Shape Falafels: Moisten hands and shape the mixture into round balls about the size of a golf ball, creating 12–16 falafels.

Cook Falafels: Heat oil in a frying pan over medium heat. Add the falafels and fry for 3-4 minutes on each side until golden brown.

Drain and Season: Transfer fried falafels to a paper towel-lined plate to absorb excess oil. Sprinkle with sea salt while warm.