Add the soaked and drained beans to a food processor along with the coarsely chopped onion
Pulse the beans and onion together until it combines and creates a coarse mixture
Add the cilantro, parsley and spices (but not the baking soda) and process together until it becomes a grainy paste. It should not be completely like a paste, but it should still have some substance to it
Chill the falafel batter in the fridge for at least 2 hours. The falafel mixture can be chilled for up to 3 days before forming into balls and frying. *see Note #2 on freezing falafel mixture
After the batter is chilled, gently stir in the baking soda. Heat the oil in a frying pan medium-high heat until hot enough to fry (test a little batter to make sure it is heated up enough, but not too much)
Form the falafel mixture into 1 inch balls right before dropping into the hot oil
As you form the falafel patties, gently drop them into the hot oil about 4 at a time. Let them fry for 2-3 minutes on each side and flip it to make it even.
The falafels should brown up nicely on the outside and have a fluffy green center
With a slotted spoon, remove the fried falafel balls from the oil and drain on paper towels until all of the falafel mixture is done
Serve the falafels in pita bread with falafel sauce (link to recipe in post). Falafel wraps are traditionally served with sliced tomatoes, pickles and falafel sauce.