Soak the chickpeas in the water and apple cider vinegar on the counter for 8-12 hours. Just do this before you go to sleep or in the morning before you leave for work and you’re good.
When you're ready, drain and rinse the chickpeas and throw them in a food processor. Pulse them up until the pieces look like grains of rice. Fold in the spinach, parsley, onion, garlic, chia, cumin, salt, and baking powder and pulse until everything is mixed up into a delicious green mess. Make ping pong sized balls and flatten them a little into patties. If you can get your hands on a falafel popper, then use this instead direct into the hot oil!
If you don't have a deep fat fryer, use a large pot or frying pan and warm enough oil to cover the bottom of the pan over a medium-high heat. Added a few of the patties at a time, making sure the pan doesn't get too crowded. Otherwise (carefully!) plonk the falafels directly into the deep fat fryer. Fry each side until they're golden brown, about 2 minutes.
Serve warm with some hummus, sliced up raw veggies (cabbage, carrot, cucumber) or cooked (fried aubergine slices, roasted butternut wedges) and wraps/pitas/flatbreads.
Add whatever sauce takes your fancy - sriracha, mayo, tahini garlic sauce
