In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne pepper. Pulse until well combined but not pureed.

Transfer the mixture to a mixing bowl. Stir in the flour, baking powder, and lemon juice. Mix well.

Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).

Scoop tablespoonfuls of the falafel mixture and shape into small patties.

Fry the falafel patties in the hot oil until golden brown and crispy, about 3-4 minutes per side.

Remove the falafel from the oil and drain on a paper towel-lined plate.

Serve hot with your favorite dipping sauce or in a pita pocket with lettuce, tomatoes, and tahini sauce.