Place the dried chickpeas in a large bowl and cover with triple the amount of water. Leave them to soak overnight (8-12 hours).
Drain and rinse the soaked chickpeas thoroughly.
In a food processor, combine the chickpeas, onion, garlic, herbs, salt, ground coriander, ground cumin, baking soda, and the baking powder if using. Process for around 2 minutes, scarping the sides of the mixer 4-5 times. Keep mixing until the mixture gets very fine.
Let the mixture rest for 10 minutes. Meanwhile, heat oil over medium-high heat until it reaches 160C. You need enough oil to cover the falafels at least halfway.
If you don't have a falafel or ice cream scoop, you can either use your hands or two regular spoons. With wet hands, take small portions of the mixture and shape them into slightly large ping pong sized balls. If you're using spoons, fill one spoon with the falafel mixture then press down with the other spoon (it's okay if it's not spherical).
It's really important that the balls are compact, otherwise they will fall apart while frying.
Start carefully placing the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry in batches, otherwise the oil's temperature will drastically drop.
Fry the falafel for 2 minutes on each side. Adjust the heat based on this timing.
Using a slotted spoon, remove the falafel from the oil and place them on a paper towel-lined plate or fine mesh strainer to drain any excess oil.
Serve with bread, tomatoes, parsley, mint, pickles, tahini sauce.