Start by soaking dried chickpeas overnight in plenty of cold water until they double in size. Drain well and pat dry to remove excess moisture.
In a dry skillet, toast cumin and coriander briefly over medium heat until fragrant, then grind them into a powder using a mortar and pestle or spice grinder.
In a food processor, pulse parsley, cilantro, and minced garlic until finely chopped but not pasty. Transfer to a mixing bowl.
Add the soaked chickpeas, finely chopped onion, toasted spices, salt, and pepper to the processor. Pulse until the mixture is coarse but holds together when pressed, about 10-12 pulses.
Transfer the mixture to a bowl and stir in chickpea flour or breadcrumbs to help bind everything together. Adjust seasoning as needed.
Using damp hands, shape the mixture into small balls or patties, about the size of a walnut, pressing gently to flatten slightly.
Heat enough neutral oil in a frying pan over medium-high heat until shimmering and bubbling slightly—about 180°C (356°F).
Carefully add the shaped falafel to the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and crispy, with a smoky aroma filling the air.
Use a slotted spoon to transfer the cooked falafel to paper towels, draining excess oil. Rest for a minute to finish crisping.
Serve immediately with warm pita, fresh herbs, and a squeeze of lemon for a classic presentation. Enjoy the crunchy exterior paired with the tender, flavorful inside.
