For this recipe you need dry chickpeas. Check to make sure they're clean.
Soak chickpeas in 8 cups of water for 12 to 18 hours so they're not hard anymore.
Place the chickpeas, spice, onion, garlic cloves, parsley and cilantro in a bowl of a food processor.
Pulse a few times until you have a smooth mixture.
Refrigerate for at least 30 minutes.
Heat oil in a saucepan and shape the falafels. Fry until golden on all sides.