The first and most important step is to soak the dried chickpeas the night before so they expand in size and soften. The longer you soak them the better (about 20-24 hours).
Have at least 3-4 inches of water over the chickpeas as they triple in size. You can add baking soda to the water in order to soften the chickpeas even more. Note: canned chickpeas will not work for this recipe.
Once the chickpeas have soaked, give them a good rinse, and add them to your food processor. Next, roughly de-stem the cilantro, parsley, and dill. Chop the garlic cloves and onion, and add all of that to the food processor as well.
Then, add in the lemon, cumin, coriander, cayenne, salt, and pepper. Pulse in 15-20 second increments and scrape down the sides as needed. You're going for a grain-like texture.
After you have the right consistency, transfer the batter into a bowl. Add in the baking powder and mix together with your hands. Cover the falafel mixture and set it in the fridge to cool for about 1 hour.
Once the mixture had chilled, remove your bowl and start forming balls or patties about 1-2 inches in size. Transfer them to a plate or pan and set aside.
Next, heat up enough oil over medium-high to allow the falafel balls to be completely submerged (approx. ¾-inch deep). You can use a saucepan, skillet, or dutch oven for this. Note: the bigger the pan, the more oil you'll need to use.
Using a thermometer, check that the oil is at 350-375°F. A piece of batter should sizzle immediately. You can also check the oil is just right with one falafel to start. If it browns quickly on the outside, but the inside is still raw you'll need to turn the temperature down.
Once the oil is ready, cook 1-2 balls at a time. Don't add too many at once or the oil temperature will drop. After about 4-5 minutes, or when the outside looks golden brown, remove the falafel balls and let them cool on a rack with some paper towel underneath.
Serve these immediately with hummus, on a pita with toum, or straight up! They make a delicious snack.