Add the chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, baking powder, salt, pepper, flour and red pepper flakes to a food processor. Puree until the mixture is mostly smooth but it does not need to be completely smooth. Refrigerate for at least 15 minutes.
Add about 3” of oil to a large pot or deep sided pan and bring the temperature to 350 degrees.
Form the falafel mixture into balls (a 1 oz. cookie scoop will work well for this) and place into the hot oil gently. Fry for about 2 minutes, gently rotate the balls and continue frying until the balls are fully brown in color.
Remove from the oil with a spider ladle or slotted spoon and place on a paper towel to drain.
That's it! Add it to your salads, on top of hummus, on your salads. Or enjoy them as are.