Start by soaking 1 cup of dried chickpeas in a large bowl filled with water, ensuring they are completely submerged. Allow them to soak overnight for at least 8 hours.

Once the chickpeas are soaked, drain and rinse them thoroughly. In a food processor, combine the soaked chickpeas, roughly chopped onion, fresh garlic, parsley, cilantro, dill, ground cumin, cardamom, salt, and pepper. Pulse until it reaches a coarse paste.

Transfer the mixture to a bowl and add all-purpose flour if needed to help bind it. Form the mixture into small balls or patties, about the size of a golf ball.

In a deep fryer or a large skillet, pour enough vegetable oil to cover the bottom and heat it over medium-high heat to around 350°F (175°C).

Carefully add 4-6 falafel balls to the hot oil and fry for about 3-4 minutes each side, or until they turn golden brown. Use a slotted spoon to flip them for even cooking.

For a healthier method, preheat your air fryer to 375°F (190°C). Place falafel in a single layer in the basket and air fry for 12-14 minutes.

Once fried or air-fried, let the falafel cool slightly before serving. Enjoy them with tahini sauce or in a pita with fresh vegetables.