Place the dried chickpeas and baking soda in a large bowl. Cover with water at least 2 inches above the chickpeas. Soak overnight or up to 18 hours.

Drain and rinse thoroughly. Pat dry with a clean towel.

Add the soaked chickpeas, cilantro, parsley, dill, garlic, onion, cumin, black pepper, cayenne, coriander, and salt into a food processor.

Pulse in 45-second intervals until the mixture is well combined. The texture should be slightly coarse but hold together when pressed.

Transfer the mixture to a container and seal tightly. Refrigerate for at least 1 hour. This helps the falafel hold its shape while frying.

Just before frying, mix in baking powder and toasted sesame seeds.

Scoop about 1 tablespoon of mixture and shape into ½-inch thick patties. Wet your hands slightly to prevent sticking.

Heat oil in a deep fry pan (about 3 inches deep) over medium-high heat.

Carefully drop falafel patties into hot oil. Fry for 4–5 minutes until golden brown and crispy. Do not overcrowd the pan.

Remove and place on paper towels to drain excess oil.

Serve warm and enjoy!