Soak 1 cup of dried chickpeas in water for at least 24 hours.

Drain soaked chickpeas, then combine with onion, parsley, cilantro, salt, garlic, cumin, and coriander in a food processor. Pulse until grainy.

Transfer mixture to a mixing bowl. Add baking powder and chickpea flour, stirring until combined.

Roll heaping tablespoons of the mixture into balls, slightly flattening each. Place on a parchment-lined tray.

Chill formed falafel for 1-2 hours to firm up.

Heat vegetable oil in a skillet over medium until shimmering.

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