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Make the Falafel
Drain and rinse the soaked chickpeas. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, pepper, and baking soda. Pulse until the mixture is finely ground but not pureed.
Transfer the mixture to a bowl and stir in the flour until combined. Allow the mixture to rest for 10-15 minutes. Form the mixture into small patties or balls.
Heat oil (about 2 inches deep) in a deep pan over medium heat. Fry the falafel in batches until golden and crispy, about 3-5 minutes. Drain on paper towels.
Prepare the Spicy Herb Sauce
In a blender, combine the cilantro, parsley, jalapeño, garlic, lemon juice, and olive oil. Blend until smooth. Season with salt and adjust to taste.
Assemble the Pockets
Warm the pita bread slightly to make it more pliable. Cut in half to create pockets.
Spread a generous layer of hummus inside each pocket. Add a few slices of roasted red bell peppers and some pickled onions.
Add the falafel to the pockets, then drizzle with the spicy herb sauce.