Soak dry chickpeas in cold water overnight. No cooking is needed. Drain them before using them.

Wash and chop the leaves off parsley and cilantro.

Peel garlic clove.

Wash and roughly chop an onion.

Measure all other ingredients.

Use a food processor and add chopped onion, garlic, parsley, cilantro, salt, black pepper, cumin, baking soda, and water.

Pulse them until the mixture becomes creamy and grainy but not wholly pureed.

Take a large bowl and empty the food processor into it. Add sesame seeds and mix them well.

Chill the falafel mixture in the fridge for at least 1 hour. It is easier to form balls like that.

Use a spoon or your palms and form balls out of the chilled mixture.

Preheat a large pot over medium heat. Add sunflower or coconut oil (not olive oil, but high-heat resistant and suitable for deep frying).

Gently place a couple of balls in the hot oil. Don't drop them. Hot oil can splash up and cause blisters. Don't overcrowd the pan as well.

Fry them for approx. 5 minutes. Fried balls should be brown but not burnt and vibrant green in the middle like in the below picture. We usually place them on a paper towel to capture any excess oil.