Begin with the falafel and soak the dried chickpeas for at least 8 hours or overnight.
The next day, drain the chickpeas and pulse in a food processor until crumbly and there are no whole chickpeas left. Transfer to a large bowl.
In the same food processor, pulse together the onion, garlic, parsley and cilantro. Pulse until it almost looks like a paste. Add parsley mixture to beans.
Use a large spatula to mix the beans and herbs together. Add spices and flour. Mix well. Add baking powder and soda just before frying. Mix everything well.
Heat a large skillet with an inch of vegetable oil and heat until the oil reaches 370 degrees Fahrenheit. You can test to see if the oil is hot by dropping a small piece of batter and if it sizzles, it's ready.
Use a large tablespoon or cookie scoop and form batter into balls. Scoop about 2 tablespoons worth and form a ball between your hands.
Carefully place the falafel in the hot oil. Fry on first side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
Once done, remove to a paper towel lined baking sheet and sprinkle with salt. Set aside.