Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well.
Place the chickpeas in a large pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool.
In a bowl, combine the bulgur, flour, baking power and salt. Set aside.
Heat the oil, setting the fryer to high.
In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until puréed. Add the bulgur mixture and pulse until a smooth dough forms.
For each falafel, shape 30 ml (2 tablespoons) of dough into a ball with your hands or two spoons.
Fry the falafel in batches of 6 to 8 until golden brown, about 5 minutes.
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