Drain and rinse the soaked chickpeas thoroughly. Pat them completely dry with paper towels.

In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse in short bursts until the mixture is coarsely chopped but holds together when squeezed. Don't over-process into a paste.

Transfer mixture to a bowl and add flour, cumin, coriander, cayenne, salt, pepper, and baking soda. Mix well with your hands until evenly combined.

Cover and refrigerate the mixture for at least 30 minutes to firm up.

Heat oil in a large, heavy-bottomed pot to 350°F. Use a thermometer for accuracy.

With damp hands, form the mixture into 1.5-inch balls, squeezing firmly so they hold together.

Carefully drop 6-8 falafel into the hot oil, being careful not to overcrowd. Fry for 3-4 minutes until deep golden brown, turning once halfway through.

Remove with a slotted spoon and drain on paper towels. Repeat with remaining mixture.

Serve immediately while hot and crispy, with tahini sauce, pita bread, and fresh vegetables.