Soak dried chickpeas in water for at least 8 hours or overnight in the refrigerator.

Drain the soaked chickpeas thoroughly.

Combine drained chickpeas, garlic, parsley, cilantro, chili, salt, cumin, coriander, and baking soda in a food processor.

Process until the mixture is finely ground but not completely smooth.

Shape the mixture into small balls or patties, approximately 1/2 inch thick and 1/2 ounce in weight.

For frying: Heat canola or sunflower oil to 350F in a deep skillet.

Carefully lower falafel balls into the hot oil using a slotted spoon or spider.

Fry for about 2 minutes on each side, until golden brown and crispy.

Remove and drain on paper towels.

For baking: Preheat oven to 375F.

Line a baking sheet with a silicone mat or parchment paper and brush with olive oil.

Arrange the falafel balls on the prepared baking sheet.

Bake for about 6 minutes, turning once, until golden brown.

Serve the falafel warm, typically 3 pieces per portion.

Traditionally served in a pita bread with lettuce, tomato, cucumber, and tahini sauce.