Start one day ahead. Place the chickpeas in water and let them soak for 20-24 hours. Drain the chickpeas well and place them in a food processor with blades. Add the onion, parsley, cilantro, garlic, cumin, freshly ground pepper, and salt to taste.

Process until the mixture is finely ground. If needed, stop the processor and stir the mixture with a spoon. Transfer the falafel mixture to a bowl and add the flour. Mix well, then shape into small round falafel balls (a little larger than meatballs) and place them on a plate. Cover with plastic wrap and refrigerate for one hour to firm up.

Pour about 1 inch of olive oil into a deep skillet and heat over medium heat. Once the oil is hot, add as many falafel as will fit without touching. Fry for about 2-3 minutes on each side, until golden brown.

Serve with lettuce or cabbage salad.