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Drain and rinse the garbanzo beans and add them to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic, cumin and coriander (all ingredients except baking powder and flour). Process the mixture until it forms a paste. Some chunks are okay and usually desirable. You may need to scrape down the sides of the bowl occasionally.
Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the paste becomes dry enough to form into patties without sticking to your hands.
Refrigerate the mixture for at least 4 hours to allow the flavors to blend.
Using a small measure (about ⅛th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container once they have frozen through.
To cook the fresh or frozen patties, heat oil in a pot until very hot but not smoking. Fry the falafel dough balls until golden brown and crispy. Put them on a paper towel-lined plate to drain and then serve with tzatziki, tahini, hummus or stuffed into a pita.