Crispy fried patties of raw, soaked chickpeas (never canned) ground with herbs and spices - a Middle Eastern staple whose light, fluffy interior depends on starting from dried beans.
1.Soak the dried chickpeas with the baking soda in plenty of water for 18-24 hours (do not use canned chickpeas or pre-cook them - raw soaked chickpeas are what give falafel its light, fluffy texture).
2.Drain the chickpeas well and pulse them in a food processor with the onion, garlic, parsley, and cilantro until finely ground but not puréed.
3.Add the cumin, coriander, flour, and salt, pulsing until a coarse, holdable mixture forms; refrigerate for 30 minutes to firm up.
4.Just before frying, mix in the remaining baking soda, then shape the mixture into small patties or balls.
5.Heat oil in a deep pan and fry the falafel until golden brown and crisp, about 3-4 minutes. Drain on paper towels and serve in pita with tahini sauce.