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Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry thoroughly — excess moisture will make the falafel fall apart.
Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts, 15–20 times, scraping down the sides as needed, until the mixture resembles coarse, slightly damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Do not over-process.
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