Drain and rinse the soaked chickpeas to remove any excess salt or preservatives.

In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until you have a coarse mixture.

Transfer the mixture to a bowl and refrigerate for about 30 minutes.

Using your hands, form the mixture into small balls or patties, about the size of a golf ball.

In a frying pan, heat about an inch of oil over medium heat.

Carefully add the falafel to the hot oil, frying in batches for about 3-4 minutes per side until golden brown.

Use a slotted spoon to remove the falafel from the oil and transfer them to a plate lined with paper towels.

Serve the falafel warm with your choice of sauces or toppings.