Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarse and well combined. Scrape down the sides as needed.

Add Flour

Transfer the mixture to a bowl and stir in the flour until the mixture holds together when formed into balls. If too wet, add a little more flour.

Shape the Falafel

Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter.

Heat the Oil

In a large frying pan or deep fryer, heat the vegetable oil over medium heat until hot.

Fry the Falafel

Carefully add the falafel balls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Serve

Serve the falafel warm with tahini sauce and your choice of sides.