Soak the chickpeas: From the previous day, place the chickpeas, the water and 1 tablespoon of the baking soda in a large bowl. Stir until the baking soda is dissolved and let the chickpeas soak for 12 hour or more.
The next day drain well and mix them with the second tablespoon of baking soda. Let them sit for 20-30 minutes (prepare the rest of the ingredients during this time) rinse well and drain.
Make the falafel mixture: Transfer the chickpeas, the onions, the parsley, the garlic, the cumin, the salt, the black pepper, the 1/4 teaspoon baking soda, the paprika and the sesame seeds to the bowl of a food processor and process until finely ground (you can do it in batches if your food processor is small). You may have to stop and scrape the bowl 1-2 times.
Rest: Transfer the mixture to a bowl and store in the fridge for 30 minutes (this will help the mixture to become more coherent).
Form the falafel: Scoop tablespoons of the mixture and press them between your hands to form small balls (don't make them too large because they may break during cooking).
Fry: Transfer the oil to a frying pan and heat over medium high heat (about 360°F / 180°C). Fry for 3-4 minutes each side or until browned. Remove with a slotted spatula and place over kitchen paper to absorb any excess oil. Serve.
The exact amount of oil you use will depend on the size of the pan. The oil should reach about half the height of the falafel.
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