Drain and thoroughly dry the canned chickpeas using paper towels.

In a food processor, combine the dried chickpeas, roughly chopped onion, and crushed garlic. Pulse until roughly chopped.

Add fresh cilantro and parsley, white sesame seeds, salt, black pepper, cayenne pepper, ground coriander, and cumin. Mix well.

Sprinkle in the all-purpose flour and mix until a dough forms.

Wet your hands slightly and roll the mixture into small balls or patties.

Cover with plastic wrap and chill in the freezer for 20 minutes.

Heat olive oil in a frying pan over medium heat until hot.

Fry the falafel for about 3 minutes on each side until golden brown and crispy.

Transfer cooked falafel to a plate lined with paper towels to absorb excess oil.

Serve warm with pita bread, fresh vegetables, and tahini sauce.