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Soak: Place the dried chickpeas in a large bowl with the baking soda. Cover with water and let soak overnight.
Make the falafel: Drain and rinse the chickpeas. Place them in a food processor with all the other ingredients: fresh herbs, salt, spices, garlic powder, oregano, baking soda, and rice flour.
Pulse until all the ingredients are finely chopped and a coarse meal forms. Scrape down the sides and pulse again until the texture resembles a fine meal, like couscous. Taste and adjust the seasonings if needed.
Shape and chill: Transfer the mixture to a large bowl. Form small balls (about 3 tablespoons) using your hands and place them on a plate lined with parchment paper. Chill in the refrigerator for at least 1 hour. Letting them rest overnight is best as it allows the flavors to develop.
Fry: Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about 5-7 minutes. When the oil is hot, fry the falafels for 3-5 minutes or until golden brown.
Once the falafels are ready, remove them from the oil using a slotted spoon and transfer them to a plate lined with a kitchen paper towel to remove the excess oil.
Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also add them to pita bread with hummus, salad, and red onions.