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In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and optional cayenne. Pulse until the mixture is well combined but still has a slightly coarse texture.
Sprinkle the flour over the chickpea mixture and pulse a few more times until the mixture can hold together when pressed.
Shape the mixture into small patties, about 2 tablespoons each, and lightly press to flatten.
Heat oil in a pan over medium-high heat. Fry the falafel patties in batches until golden and crispy, about 3 minutes per side. Drain on paper towels.