Drain and rinse the soaked chickpeas thoroughly. Pat them completely dry with paper towels - removing excess moisture is crucial for crispy results.

In a food processor, pulse the chickpeas, onion, and garlic until coarsely ground but not pureed. The mixture should have texture, not be smooth like hummus.

Add the parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the herbs are finely chopped and evenly distributed throughout the mixture.

Transfer mixture to a bowl and sprinkle in the baking powder. Mix gently. If the mixture is too wet to hold together, add flour 1 tablespoon at a time.

Cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld and mixture to firm up.

Heat oil in a heavy-bottomed pot or deep fryer to 350-365°F. Use a thermometer to maintain consistent temperature.

With damp hands, shape the mixture into balls about 1.5 inches in diameter. Place on a parchment-lined baking sheet.

Carefully lower falafel into hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes until deep golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve immediately while still hot and crispy.