The day before you're planning to make the falafels, soak the chickpeas in a bowl with plenty of water and the baking soda.
The following day, rinse the chickpeas and put them in the food processor.
Add the half onion, the garlic, salt, pepper, cumin, coriander, and the fresh coriander and parsley.
Pulse the mixture, scraping down the sides occasionally. It's done when it has the consistency of coarse sand.
Transfer the mixture to a bowl, add the baking soda and chickpea flour, cover with foil, and place in the fridge for at least 30 minutes. Preferably leave it to rest in the fridge for an hour or two hours.
Then, take the falafel mix from the fridge and roll into balls.
Heat up the olive oil in a pot or pan. Make sure there's enough oil to fry the falafels. If you want to use less oil, you can also use less and just turn the falafels halfway through. They should be done in about 4-5 minutes, or when golden brown on the outside.
Serve in a pita or flatbread with fresh veggies, hummus, sour cream, and your favourite toppings!