Preheat the oven to 450°F.
Rinse one can (15 oz) chickpeas and let it drain in a strainer or on a clean kitchen towel for about 10 minutes.
Pour the chickpeas into a blender or food processor. Pulse them about 10 times, until it becomes chunky.
To the blender or food processor, add ¼ cup crushed graham crackers or cookies of your choice, a pinch of salt, ¼ tsp ground clove, ½ tsp nutmeg, 1 tsp cinnamon, 1 Tbsp maple syrup and 4 dates (pitted and roughly chopped).Blend until it forms a chunky mixture, only about one minute.
Add ½ cup chocolate chips and pulse until the chocolate chips are evenly distributed in the mixture.
With your hands, form 12 balls of the falafel mixture and lay them out on a baking sheet. Flatten them with the palm of your hand a bit, so the tops and bottoms are flat like traditional falafel.
Brush 1 Tbsp melted coconut oil on the top of each falafel.
Bake for 20 - 25 minutes, until the falafel are crispy and dark golden brown on the outside.