Soak the dried chickpeas in a bowl, covering them with plenty of cold water, and let soak overnight (at least 12 hours). Drain and rinse well before using.

In a food processor, add the soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and black pepper. Pulse until the mixture is finely chopped but not a paste; it should stick together when squeezed but retain some texture.

Transfer the mixture to a bowl and stir in baking powder and flour. If the mixture is too wet to form balls, add a bit more flour.

Using wet hands or a falafel scoop, shape the mixture into balls or small patties (about 1.5-inch diameter) and place them on a tray.

In a large skillet or deep pan, heat about 2 inches of vegetable oil to 180°C (355°F). To test, drop in a small bit of the mixture; it should sizzle and rise to the surface.

Fry the falafel balls in batches (don’t overcrowd the pan), turning occasionally, for 3-4 minutes per batch, until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack.

Serve hot, wrapped in pita, with fresh vegetables, pickles, and a drizzle of tahini or yogurt sauce.