Pour dried chickpeas into a large bowl, cover chickpeas with water, and let soak at least 6 hours, overnight if possible.

Drain and rinse the chickpeas.

Transfer chickpeas to food processor with onion, garlic, flour, salt, pepper, cumin, and pulse into a coarse meal. When pulsing, stop to scrape down the sides with a spatula. Make sure to not over process the falafel mixture or it’ll become creamier and you’ll make hummus.

Transfer falafel meal into a small bowl and fluff with a fork.

Fill a skillet about 1 ½ to 3 inches oil and heal slowly over medium heat.

While oil is getting hot, wet hands and form small falafel balls.

Put a cheese cube into the falafel ball and roll into a perfect circle.

To test the oil, add some falafel mixture to it. If it turns brown-black, the oil is too hot. If the mixture sinks, it isn’t hot enough. If it sizzles and turns golden brown the second it touches the oil, it’s perfect!

Fry 5-6 at a time for about 2-3 minutes each side, or until golden brown.

Drain on paper towels and serve warm to enjoy the fried, cheesy goodness in your unique cheese stuffed falafel.