Drain and rinse the chickpeas well.
Add the chickpeas, onion, garlic, parsley, coriander, cumin, chilli and salt to a food processor and process until well-combined (but not totally pureed).
Add 4 tablespoons of gluten free flour and the baking powder. Pulse until incorporated.
Test a small piece of the mixture between your fingers - it should be dough-like, but not sticky. If need be, add an extra tablespoon or two of flour and process again.
Roll the mixture into 18-20 falafel-sized balls and place on a plate to refrigerate for one hour. If pressed for time, you can simply pop them in the freezer for 15 minutes.
Gently heat a generous splash of olive oil in a large frypan. Add the falafels to the pan and cook for a few minutes on each side, until golden and crispy. If preferred, you can flatten the falafels a little to increase their surface area (especially if you like them crunchy!).
Serve hot with a lovely side salad, hummus, tahini dressing and/or a few slices of pan-fried haloumi. Enjoy!