Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in a food processor fitted with a steel blade or blender. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of a ping pong ball.
Heat 3 inches of oil to 375 degrees in a pot and fry falafel's a few minutes on each side, or until golden brown. Drain on paper towels. (if they want to fall apart add more flour.
Serve with pitas, chopped tomatoes, onion, green pepper. Drizzle with tahini.
Additional condiments for an authentic Israeli experience try, eggplant, pickled turnips, harissa ( a hot sauce ) and amba a mango pickle.