Soak: Soak 2 cups (approximately 360g) of dried chickpeas with ½ teaspoon baking soda in plenty of water for 18 to 24 hours until they triple in size. Avoid canned chickpeas to preserve texture.

Drain and Dry: Drain well and dry the soaked chickpeas thoroughly to prevent sogginess in the batter.

Process Ingredients: In a food processor, combine soaked chickpeas, 1 cup parsley leaves (stems removed), ¾ cup cilantro leaves, ½ cup dill or mint, 1 small quartered onion (or 5-6 green onions), 7-8 garlic cloves, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon salt, 1 tablespoon ground black pepper, and 1 teaspoon cayenne pepper (optional). Pulse until a coarse meal forms, not a puree.

Add Binders: Mix in 1 teaspoon baking powder (optional for fluffiness) and 2 tablespoons toasted sesame seeds, either incorporated or to sprinkle externally.

Refrigerate: Cover and refrigerate the mixture for at least 1 hour to firm up and improve binding.

Form Patties: With wet hands, shape tablespoon-sized balls or patties about ½ inch thick to prevent sticking.

Fry: Heat vegetable oil to 350°F-375°F (176°C-190°C). Fry falafel in batches for 3-5 minutes, flipping once, until golden brown and crisp. Drain on paper towels and season with additional salt.

Alternate Cooking Methods: Bake falafel at 350°F (175°C) for 15-20 minutes, flipping halfway through and brushing with olive oil for crispness; or pan-fry in a skillet with a few tablespoons of oil over medium heat for 4-5 minutes per side.

Serve: Present hot in pita bread with fresh vegetables, tahini sauce, or silan (date syrup), or enjoy alone as a snack or part of a mezze platter.