Boil the chickpeas in water for 30 minutes over high heat. The chickpeas should be cooked to the same tenderness as soaked chickpeas: they shouldn't fall apart when pressed with your finger, but should be slightly soft inside when eaten.

Let the chickpeas cool slightly, then drain them in a colander. Rinse with water while still in the colander, then transfer to a large bowl.

Roughly chop the cilantro and parsley. Cut the garlic and onion into medium pieces.

Place some of the chickpeas in a food processor with half of the chopped herbs and half of the spices (except the baking powder and baking soda). Process until finely ground. Add a little water if needed to help blend the mixture.

Repeat step 4 until all the chickpeas and herbs are processed (the mixture should be finely ground).

Add the baking powder, baking soda, and sesame seeds to the chickpea mixture. Mix well by hand until fully combined.

Heat the oil until hot. Keep a bowl of water next to the falafel mixture. After shaping each falafel and placing it in the oil, dip your hand in the water—this helps the mixture slide off your hand and keeps the falafel together while shaping. (You can use a falafel scoop for round, thicker falafel, but if you don't have one, shape by hand into medium-thick patties.)

After 5 minutes of frying, lower the heat. After 3 minutes, raise the heat again. Continue alternating the heat while frying the rest of the falafel to prevent them from cooking too quickly on the outside and staying raw inside. Drain on paper towels to absorb excess oil.