Drain and rinse the soaked chickpeas thoroughly. Pat them completely dry with paper towels—this is crucial for the right texture.

In a food processor, pulse the onion and garlic until finely chopped. Add the dried chickpeas and pulse until they're broken down but still have some texture—don't over-process into a smooth paste.

Add the parsley, cilantro, cumin, coriander, cayenne (if using), salt, pepper, and baking powder. Pulse until the herbs are chopped and everything is well combined.

Transfer the mixture to a bowl. If it seems too wet to hold together, add 1-2 tablespoons of flour. The mixture should hold together when squeezed but not be completely smooth.

Cover and refrigerate for at least 30 minutes (this helps the mixture firm up and makes shaping easier).

Heat oil in a large, heavy pot to 350°F (175°C). While oil heats, shape the mixture into walnut-sized balls using your hands or a small ice cream scoop.

Carefully add 6-8 falafel to the hot oil (don't overcrowd). Fry for 3-4 minutes until deep golden brown and crispy, turning occasionally for even browning.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining falafel.

Serve immediately while hot and crispy with pita bread, tahini sauce, and your favorite Middle Eastern sides.