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Gather the ingredients.
Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight.
Drain the chickpeas and place them in a pot with fresh water. Bring to a boil.
Allow to boil for 5 minutes, then reduce the heat and let simmer on low for about 1 hour. Being careful not to overcook them. They should still be firm.
Drain and allow to cool in the strainer for 15 minutes.
Add 2 inches of oil to a heavy-bottomed large pot and heat to 350 F.
Combine the drained chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper (if using) in a medium bowl. Add the flour.
Mash the chickpeas, mixing all of the ingredients together. Alternatively, you can combine the ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into balls about the size of a ping pong ball. Slightly flatten.
Fry the falafel balls for 5 to 7 minutes until golden brown. Drain. Serve hot.