Soak the chickpeas overnight in water. Drain and rinse them. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and baking powder. Pulse until the mixture is coarse but holds together when formed into a ball. Add flour as needed.

Shape and Fry the Falafel

Form the mixture into small balls (about 1 inch in diameter). Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the falafel balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Make the Tahina Sauce

In a bowl, whisk together the tahini, water, minced garlic, lemon juice, and salt until smooth. Adjust the consistency with more water if needed.

Prepare Pickled Cabbage

In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer and stir until sugar and salt dissolve. Pour over the sliced cabbage in a jar or bowl. Let it cool and then refrigerate for at least 1 hour before serving.