Soak 1 cup of dried chickpeas in plenty of water for 8-12 hours. Drain and rinse thoroughly.

In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, garlic, and green chili. Pulse until resembling coarse sand.

Transfer mixture to a bowl and add cumin, salt, cardamom, black pepper, chickpea flour, and baking soda. Stir to combine, cover, and chill for 30 minutes to 1 hour.

Shape chilled mixture into balls or patties, adjusting with chickpea flour or water as needed.

For baking, preheat oven to 425°F (220°C). Arrange falafel on a greased baking sheet and bake for 25-30 minutes, flipping halfway.

For frying, heat oil to 350°F (175°C) and fry falafel in batches for 1-2 minutes until golden brown.

Drain on paper towels and serve hot, ideally with tahini sauce or in pitas.