Soak chickpeas in 8 cups of water for 12 to 18 hours so they're not hard anymore.
When chickpeas are soaked through, discard the water and set the chickpeas aside.
Place the onion, garlic cloves, parsley and cilantro in a bowl of a food processor.
Pulse a few times until they're finely chopped.
Add in chickpeas, cumin, salt and black pepper. Process until you have a smooth mixture.
Add in chickpea flour and baking powder and process for another 30 seconds.
Cover and refrigerate for at least 30 minutes.
Once you're ready to fry, fill a sauce pan up to 2 inches with canola or vegetable oil. Heat the oil on medium until it's hot enough. You will know this by having a toothpick touch the bottom of the sauce pan. If it starts bubbling, then it's ready.
Scoop out the falafels using an ice cream scoop and make patties with ½ inch in thickness.
Carefully drop the falafels in the hot oil, 4 at a time and fry them for about 4 minutes until they are golden brown. Do not over crowd the sauce pan or they won't cook properly.
Place the cooked falafels on a plate lined with paper towel to absorb extra oil.
Serve with pita, salad, hummus and tahini sauce.