Place dried chickpeas in a bowl and cover with cold water. Allow them to soak overnight, or for at least 12 hours. They should double in size as they soak. You should have about 2 cups of soaked chickpeas after this step.

Drain your soaked chickpeas and transfer them to your food processor.

Add chopped onions, parsley, cilantro, salt, hot pepper, garlic, and cumin to the processor. Process until the mixture is blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and does not stick to your hands. If it's too wet, add a little bit more flour.

Transfer this mixture to a bowl and refrigerate, covered, for several hours.

Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

Heat 3 inches of oil in a deep pot or wok to 375 degrees. Fry 1 ball to test. If it falls apart, add a little flour to the mixture. Then fry about six balls at once for a few minutes on each side, or until golden brown.

Drain on paper towels.