Soak the dried chickpeas in water overnight.

Drain and rinse the soaked chickpeas.

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper.

Pulse until the mixture is coarse yet holds together.

Add baking powder and mix well.

Form the mixture into small balls or patties.

Heat oil in a deep pan over medium heat.

Fry the falafel balls in batches until golden brown, about 4-5 minutes.

Drain on paper towels to remove excess oil.

Serve warm with tahini sauce or in pita bread.