Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
Add chickpeas, Picosa's Spinach Mushroom Spice Paste and baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. Add the diced onions to the mixture and combine well.
Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking.
Use a tablespoon or small ice cream scoop to scoop out of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. Rest the falafel in the refrigerator for 30 to 60 minutes before cooking.
Add at least 3/4 inch of ghee into a deep saucepan, cast iron skillet or Dutch oven.
Turn the heat to medium-high and heat the oil to between 180°C
Fry the falafel in batches, placing them gently into the ghee and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately in a romaine lettuce leave