Drain the soaked chickpeas and pat them dry with a towel to remove excess moisture.
In a food processor, pulse the chickpeas until coarse but not completely smooth, resembling a chunky meal.
Add the finely chopped onion, minced garlic, chopped herbs, toasted spices, baking soda, and flour to the processor.
Pulse gently until everything is combined evenly, but still coarse in texture. The mixture should hold together when pressed.
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to help it firm up.
Once chilled, wet your hands and shape the mixture into 1 to 1.5-inch balls or patties, keeping them uniform for even frying.
Heat the oil in a deep pot or skillet to 180°C / 356°F, checking with a thermometer. It should shimmer and be ready for frying.
Gently lower the shaped falafel into the hot oil using a slotted spoon, avoiding overcrowding. Fry in batches.
Fry for 3-4 minutes, turning occasionally, until the falafel turn a deep golden-brown and crackle slightly.
Remove the cooked falafel with a slotted spoon and drain on paper towels to remove excess oil.
Serve the crispy falafel hot, with dips or in pita bread, enjoying the satisfying crackle and tender interior.
