Drain and rinse the soaked chickpeas. Place them in a food processor along with onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking powder. Pulse until a coarse mixture forms.

Transfer the mixture to a mixing bowl. If the mixture is too wet, add flour to help bind it.

Heat vegetable oil in a frying pan over medium heat. Shape the chickpea mixture into small balls or patties.

Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Serve hot with tahini sauce, pita bread, and fresh vegetables.