Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. Process until smooth but crumbly.
Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.
Heat oil to 360˚F (180˚C).
Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
Serve as is or in a pita bread with salad and tahini sauce.