Drain and dry the chickpeas by putting 1/2 the can at a time on a plate with paper towels and drying well. Add 1/2 the dried chickpeas to the food processor. Pulse and remove them when they’re smooth to a large bowl. Put the other 1/2 in and pulse, keeping it chunky. Remove 1/3 of them so the falafel will be slightly chunky. Put them in the bowl. To the rest of the chickpeas in the processor, add the finely chopped onion, garlic, lemon juice, parsley, and cilantro and pulse. Pulse until everything is finely chopped and mixed. Scrape down the sides of the bowl as needed.
Add everything to the bowl and add the flour, baking powder, cumin, and salt. With your hands (or a spoon), mix everything well until a dough is formed.
Cover tightly (you can wrap it in some saran wrap if your container is too big) and refrigerate for up to 2 days.

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