Place chickpeas in a food processor and pulse until coarsely ground, avoiding pureeing; the mixture should be slightly chunky.
Transfer the chickpeas to a mixing bowl and add finely chopped onion, minced garlic, chopped herbs, toasted cumin, ground coriander, and baking soda.
Gradually stir in chickpea flour, a little at a time, until the mixture holds together when pressed but isn’t sticky; this helps form firm balls.
Cover and chill the mixture for at least 30 minutes—this relaxes the dough and helps it hold shape.
Heat oil in a deep pan or skillet to 180°C (350°F), using a thermometer to maintain consistent temperature.
Shape the chilled mixture into small balls or patties, about 1 to 1.5 inches diameter, keeping hands damp to prevent sticking.
Carefully slide a few shaped falafel into the hot oil, listening for a lively crackle, and fry until deep golden brown, about 3-4 minutes, turning occasionally.
Use a slotted spoon to remove the falafel and drain on paper towels; the exterior should be crisp and crackling, with a moist interior.
Squeeze fresh lemon juice over the hot falafel and serve immediately with dips or in pita bread for a delicious meal.
