Mash the kabuli chane in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep kadhahi to 190 C. Carefully drop the balls into the hot oil, and fry until brown. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.