Begin by soaking the dried chickpeas. Place the 500g (2.5 cups) of dried chickpeas in a large bowl and cover them generously with cold water, ensuring there are at least 7.5cm (3 inches) of water above the chickpeas, as they will expand significantly. Let them soak for at least 12 hours, or preferably overnight. If your kitchen is warm, you can place the bowl in the refrigerator.

After soaking, drain the chickpeas thoroughly using a colander. Rinse them under cold running water. At this stage, you should have approximately 1.2-1.5kg (2.5-3 lbs) of soaked chickpeas. Do NOT cook the chickpeas; they need to be raw for the falafel mixture.

Prepare the aromatics and herbs. Peel and roughly chop 1 medium yellow onion (about 150g / 5.3 oz). Peel 4-6 garlic cloves (about 20g / 0.7 oz). Remove the tough stems from 1 bunch of fresh parsley (about 50g / 1.8 oz) and roughly chop the leaves. Remove stems from 1/2 bunch of fresh cilantro (about 25g / 0.9 oz) and roughly chop the leaves.

Combine the soaked chickpeas, chopped onion, garlic, parsley, and cilantro in a food processor. Pulse the mixture until it is finely chopped but not puréed into a paste. You want a texture similar to coarse sand or breadcrumbs. You may need to do this in batches depending on the size of your food processor.

Add the dry ingredients to the food processor with the chickpea mixture. This includes 60ml (1/4 cup) of all-purpose flour, 5ml (1 tsp) of baking powder, 10ml (2 tsp) of ground cumin, 5ml (1 tsp) of ground coriander, 2.5ml (1/2 tsp) of cayenne pepper (if using), 10g (2 tsp) of salt, and 2.5ml (1/2 tsp) of black pepper. Process again briefly until just combined. Do not overmix.

Transfer the falafel mixture to a bowl. Cover it and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period helps the mixture firm up, making it easier to shape and preventing it from falling apart during frying.

Prepare for frying. Pour about 7.5cm (3 inches) of vegetable oil or canola oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to accurately monitor the temperature. If you don't have a thermometer, a small piece of the mixture should sizzle immediately and float to the surface when dropped into the oil.

Shape the falafel. Take about 1-2 tablespoons of the chilled mixture and gently form it into a patty about 2.5cm (1 inch) thick and 5cm (2 inches) in diameter. You can use your hands or a small falafel scoop. If the mixture is too sticky, lightly wet your hands with water. Aim for uniform shapes for even cooking.

Carefully fry the falafel in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are deep golden brown and cooked through. Turn them gently with a slotted spoon or spider strainer to ensure even browning.

Remove the cooked falafel from the hot oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil. Repeat the shaping and frying process with the remaining falafel mixture.

Serve the crispy falafel immediately while they are hot. They are best enjoyed fresh from the fryer. Serve them in warm pita bread with tahini sauce, hummus, and fresh vegetables, or arrange them in a bowl with grains, salads, and your favorite toppings.