Wash the chickpeas well and soak them in 4-5 cups of water for 5-6 hours.
Drain the water well from the chickpeas.
Add the soaked chickpeas in a food processor along with onion, parsley, cilantro, garlic, salt, cumin, coriander, pepper, cayenne, baking soda, lemon juice and chickpea flour.
Pulse until a coarse mixture is formed.
Transfer this mixture in a bowl.
Cover the bowl and refrigerate for 2 hours.
Heat oil for frying the falafel in a pan.
Use a cookie scoop and make small balls from the mixture.
Fry the falafel on medium high heat (350 Degrees F or 180 Degrees C) until browned from all the sides.
Remove on a plate lined with kitchen tissue.
The Falafel mixture should be perfectly coarse. If made very coarse, then it might break while deep frying. If it's made to fine, falafel's will taste pasty.You can refrigerate the non-fried falafel patties in the fridge for some time, before frying them. In this way, they stay intact and turns out nice and crispy.Before adding falafels in the oil, make sure your oil is hot enough. Keep an eye while frying, as you don't want them to burn. Soak the chickpeas for a minimum of 4 to 5 hours. As we are not boiling them, they should be soft enough to grind.