Soak the chickpeas in water in a bowl for 24 hours.

Rinse well and drain thoroughly. In a food processor, grind the chickpeas together with the onion and garlic. Transfer to a bowl and mix with the spices and liquids.

In the food processor, finely chop the cauliflower until it has a texture similar to the chickpeas, then mix them together.

Let sit in the refrigerator for an hour or even overnight.

Form balls by hand or with a falafel scoop, fry in deep hot oil over medium-high heat, and transfer to a rack or sieve. Serve with pita bread, salad, spicy sauce, pickles, and tahini.