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, scraping down the sides as needed.

Form the Balls

Transfer the mixture to a bowl and stir in the flour. Mix until combined. Using your hands, form small balls (about 1-1.5 inches in diameter) and place them on a tray.

Heat the Oil

In a deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of the falafel mixture into the oil; it should sizzle.

Fry the Falafel

Carefully add the falafel balls to the hot oil, making sure not to overcrowd the pan. Fry in batches for about 3-4 minutes on each side or until golden brown and crispy.

Drain and Serve

Using a slotted spoon, remove the falafel from the oil and drain on paper towels. Serve warm with tahini sauce, hummus, or in pita bread with fresh vegetables.