The day before: Prepare the chickpeas. In a large bowl, combine the dried chickpeas with the baking soda. Pour in enough water to submerge them by at least 2 inches. Allow the chickpeas to soak overnight, or for a minimum of 18 hours, until they soften.
Blend the falafel mixture. Test a chickpea by squeezing it; if it breaks apart easily, they are ready. Drain and pat the chickpeas dry. Place them in the bowl of a food processor equipped with a blade. Add the chickpea flour, baking powder, parsley, cilantro, dill, onion, and garlic. Sprinkle in the cumin, coriander, black pepper, cayenne (if using), and salt. Pulse the mixture in 40-second intervals until the ingredients are finely minced and well-blended.
Refrigerate. Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour or up to 24 hours to let the flavors meld and the texture set.
Prepare for baking. Preheat your oven to 350°F. Lightly grease a baking sheet with olive oil. Just before shaping, fold the sesame seeds into the chilled falafel mixture until evenly distributed.
Shape the falafel. Using about 1 tablespoon of mixture at a time, form into small balls approximately 1/2-inch thick. Wet your hands intermittently to avoid sticking. Arrange the falafel on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with olive oil.
Bake. Bake the falafel for 8 minutes, then carefully flip them. Continue baking for an additional 7–12 minutes, or until the falafel turn golden brown and are fully cooked.
Serve. Let the falafel cool slightly before serving. Present them as part of a mezze platter or assemble them in pita bread with Tahini Sauce, Hummus, arugula, and Mediterranean Cucumber Tomato Salad for a delicious meal. Enjoy hot!
