At least 12 hours before, soak your chickpeas in water in a large bowl. Make sure the water covers the chickpeas by at least 2 to 3 inches, they will expand! After the chickpeas have soaked, drain and pat dry.

Add the soaked chickpeas, baking powder, onion, parsley, cilantro, dill, garlic cloves, sesame seeds, salt, cumin, coriander, black pepper, and chili flakes into the bowl of a food processor. Pulse for 30 seconds at a time until well combined but not smooth. The chickpeas should be broken down but not pureed.

Transfer the mixture to a bowl and cover. Let rest in the fridge for at least one hour.

Heat oil to 375°F in a tall-sided skillet, at least 2-inches deep. Line a large baking tray with a paper towel. Set aside.

Scoop the falafel mixture into tablespoon sized balls, and carefully drop into the hot oil. Fry for 3 to 4 minutes, flipping halfway through, until crisp and brown. Avoid crowding the pan by frying the falafel in batches. Transfer the cooked falafel to the towel lined tray.