Combine the soaked and drained chickpeas, parsley, cilantro, onion, garlic, ground cumin, ground coriander, cayenne pepper (if using), baking soda, salt, and black pepper in a food processor. Pulse until the mixture is finely ground but still has a coarse, sand-like texture. Be careful not to over-process into a paste.

Transfer the falafel mixture to a large bowl and stir in the flour until just combined. Cover the bowl and refrigerate for at least 30 minutes, or up to a few hours, to allow the flavors to meld and the mixture to firm up, making it easier to form.

Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Ensure the oil is at least 2-3 inches deep to properly submerge the falafel.

Using a falafel scoop or by hand, form the mixture into small patties or balls, about 1-inch in diameter. Ensure they are compact enough not to fall apart in the oil.

Carefully lower a few falafel at a time into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Remove the cooked falafel with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Serve the falafel hot with your favorite accompaniments, such as tahini sauce, fresh tomatoes, cucumbers, pickled turnips, and warm pita bread.