Step 1: Rinse dried chickpeas thoroughly. Place them in a large bowl, cover with at least 3-4 inches of cold water, and add 1/2 teaspoon of baking soda. Soak for 12-24 hours. Drain and rinse thoroughly.
Step 2: In a food processor, combine the soaked and drained chickpeas, chopped onion, fresh parsley, fresh cilantro, garlic cloves, cumin, coriander, salt, black pepper, and cayenne pepper (if using).
Step 3: Pulse the mixture until it forms a coarse, crumbly texture. Do not over-process into a smooth paste; it should resemble coarse sand with some small chickpea and herb pieces visible. Scrape down the sides as needed.
Step 4: Transfer the mixture to a large bowl. Stir in the 2 tablespoons of flour and the remaining 1 teaspoon of baking soda until just combined.
Step 5: Cover the bowl and refrigerate the falafel mixture for at least 30 minutes to allow flavors to meld and the mixture to firm up, making it easier to handle.
Step 6: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350-375°F (175-190°C). Use a thermometer for accuracy.
Step 7: Using a falafel scoop or two spoons, form the mixture into small patties or balls, about 1 to 1.5 inches in diameter. Gently flatten them slightly if desired.
Step 8: Carefully drop a few falafel into the hot oil, ensuring not to overcrowd the pot. Fry in batches, turning occasionally, for 3-5 minutes, until golden brown and crispy on all sides.
Step 9: Remove the fried falafel with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of sea salt. Serve hot with your favorite accompaniments.