Soak the chickpeas: Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak 12–18 hours. They will swell; drain and pat dry well.

Prep the aromatics: Roughly chop the onion, garlic, parsley, and cilantro. This helps the food processor handle the mixture evenly.

Pulse to a coarse crumb: In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, pepper, salt, and cayenne (if using). Pulse in short bursts until the mixture looks like fine, even crumbs—no big chunks, but not a paste. It should hold together when squeezed.

Add binders: Sprinkle in baking powder, lemon juice, and sesame seeds. Pulse to combine. Add chickpea flour 1 tablespoon at a time, pulsing briefly, until the mix is just tacky and forms a ball when pressed. Avoid over-processing.

Chill the mixture: Transfer to a bowl, cover, and refrigerate 30–60 minutes. This helps it set and makes shaping easier.

Shape the falafel: With damp hands or a falafel scoop, form walnut-sized balls (about 1 1/2 inches) or small patties. Pack gently but firmly so they don’t crack.

Choose your cooking method: Shallow-fry: Heat 1/2 inch oil in a heavy skillet over medium heat until hot (around 350°F/175°C). Fry in batches 2–3 minutes per side until deep golden. Don’t crowd the pan.

Air-fry: Preheat to 380°F/193°C. Lightly brush or spray falafel with oil. Air-fry 10–12 minutes, turning halfway, until crisp and browned.

Bake: Preheat to 425°F/220°C. Brush a parchment-lined sheet with oil. Arrange falafel, brush tops with oil, and bake 15–20 minutes, flipping once, until browned and firm.

Season and serve: Sprinkle with a pinch of salt while hot. Serve with tahini sauce, fresh veggies, and warm pita or over a salad.