1. The night before, place the chickpeas in a bowl and add double the amount of water, ensuring they are well covered. Let them soak. The next day, drain them and place them on a towel or paper towels to dry thoroughly.
2. Place the coriander seeds and cumin seeds in a mortar or a spice grinder (if you have one) and grind them until they become powder.
Place the chickpeas in a blender and grind them. Add the spring onions, fresh parsley, cilantro, and garlic.
3. Grind and add the ground dry coriander and cumin, baking powder, lemon juice, salt, black pepper, and grind well. Add the breadcrumbs too and grind until you have a cohesive mixture. Place it in a bowl, cover, and refrigerate for 30 minutes.
4. Take a little mixture and shape it into balls (like meatballs, about 25g each). Press slightly in the middle and place them on a tray. Heat plenty of oil in a frying pan. It should cover the falafel halfway up.
5. Fry the falafel (chickpea patties) until golden brown on both sides. Serve with tahini, lemon, and garnish with parsley.
