Drain the soaked chickpeas thoroughly and pat them dry to remove excess moisture. Add the chickpeas to a food processor along with the chopped parsley, cilantro, onion, minced garlic, cumin, and coriander.
Pulse the mixture until it becomes a coarse, grainy mash that holds together when pressed; avoid over-processing to keep some texture. Transfer to a bowl and sprinkle in baking soda and chickpea flour, then mix well to combine.
Shape the mixture into small balls or patties using your hands—this is a satisfying, slightly sticky process. Place the shaped falafel on a tray lined with parchment, and refrigerate for 10-15 minutes to firm up.
Pour the oil into a deep frying pan or pot and heat over medium-high heat until shimmering and hot—test with a small piece of mixture; it should bubble immediately.
Carefully add the shaped falafel to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and crispy, listening for a lively sizzle and watching for even browning.
Use a slotted spoon to remove the falafel from the oil and place them on paper towels to drain excess oil. Repeat with remaining falafel until all are cooked.
Serve the crispy falafel hot, with your favorite toppings or in pita bread with fresh vegetables and tahini sauce. Enjoy the satisfying crunch and herby aroma in every bite!
