Step 1: Rinse the dried chickpeas thoroughly, then place them in a large bowl. Cover with at least 3-4 inches of cold water and add 1/2 teaspoon of baking soda. Let soak for 12-18 hours at room temperature until significantly softened and swollen. Drain thoroughly and pat dry with a clean towel.
Step 2: In a food processor, combine the drained chickpeas, chopped parsley, chopped cilantro, diced onion, minced garlic, cumin, coriander, cayenne pepper (if using), 1/2 tsp baking soda, salt, and black pepper.
Step 3: Pulse the mixture repeatedly until it forms a coarse, slightly pasty texture. Do not over-process; it should not be smooth like hummus, but rather still have some small chickpea pieces. Scrape down the sides of the bowl as needed.
Step 4: Transfer the falafel mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to 2 hours. This helps the mixture firm up and prevents it from falling apart during frying.
Step 5: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to maintain a consistent temperature.
Step 6: While the oil heats, shape the falafel mixture into small balls or patties, about 1.5-2 tablespoons each. Press firmly to ensure they hold their shape.
Step 7: Carefully lower 4-5 falafel into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
Step 8: Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.
Step 9: Serve hot with tahini sauce, pita bread, fresh vegetables, or your favorite accompaniments. Enjoy your delicious homemade falafel!