Soak 1 cup of dried chickpeas in a large bowl of water for 24 hours.

Drain the soaked chickpeas and add to a food processor with onion, parsley, cilantro, salt, garlic, cumin, and coriander. Pulse until grainy.

Transfer the mixture to a bowl and mix in chickpea flour and baking powder until well combined.

Scoop out heaping tablespoons of the mixture and roll into balls; flatten slightly. Place on a parchment-lined tray.

Cover and refrigerate for 1-2 hours to firm up the falafel balls.

Heat enough vegetable oil in a deep skillet until hot.

Fry the falafel balls in batches for 30-60 seconds on each side until golden brown.

Remove and drain on paper towels to absorb excess oil before serving.