Add the dried chickpeas to a large mixing bowl and cover completely with water and baking soda. Allow to soak up to 6 hours or overnight. Drain and rinse the chickpeas and add to a food processor.
Pulse until the chickpeas have broken down into small pieces. Add the onion, garlic, cumin, salt, pepper, and red pepper. Process until well combined.
Add the parsley and cilantro. Pulse until all ingredients have incorporated, scraping the sides down periodically.
Heat a large skillet with enough olive oil to be about 2" deep over medium high heat. Portion out the falafel using a falafel scoop or two spoons.
Fry falafel on each side 2-3 minutes or until golden brown.
Video
Notes
Tips and Recommendations
Be sure to use dried chickpeas (also known as garbanzo beans). Canned chickpeas should not be substituted. They are already cooked and would make the falafel gummy.
Don't hesitate to soak the chickpeas in the baking soda water. This will help them soften.
When the chickpeas have soaked overnight, they should have increased in volume by soaking up the water in the bowl.
If you don't have a falafel scoop, use two large tablespoons and shape the falafel between the spoons (see video). This is a tip from the professor's spouse that I have followed many times!