Place the dried chickpeas in a large bowl and cover with water by at least 2 inches. Soak overnight, then drain and rinse thoroughly.

In a food processor, combine the soaked chickpeas, thawed peas, parsley, cilantro, onion, and garlic.

Pulse the mixture repeatedly until it resembles coarse sand or meal. Be careful not to puree it into a wet paste.

Transfer the mixture to a bowl and stir in the cumin, coriander, salt, flour, and baking soda until evenly combined.

Cover the bowl and refrigerate for at least 30 minutes. This chilling step is crucial to prevent the falafel from falling apart.

Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C).

Form the chilled mixture into golf-ball-sized rounds or small patties, squeezing them gently to ensure they are packed tight.

Fry the falafel in batches, avoiding overcrowding, for 3-4 minutes until they are deep golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve immediately with tahini sauce or in a pita.