Drain and rinse the soaked chickpeas. Place them in a food processor along with the chopped onion, minced garlic, parsley, cilantro, cumin, coriander, salt, and pepper.

Pulse the mixture until it is finely chopped but not pureed. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Transfer the mixture to a bowl and stir in the baking powder and flour (if using). Allow the mixture to rest for about 30 minutes.

Heat oil in a deep skillet or frying pan over medium heat. You want enough oil to submerge the falafel balls.

While the oil is heating, shape the falafel mixture into small balls or patties, about the size of a golf ball.

Carefully drop the falafel into the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

Using a slotted spoon, transfer the fried falafel to a plate lined with paper towels to drain excess oil.

Serve the falafel warm with your choice of dipping sauce, such as tahini or yogurt, and enjoy!