Thoroughly drain your cooked chickpeas and lay them out on paper towels. Pat them dry to remove excess moisture.

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

Add the finely chopped cilantro, parsley, white sesame seeds, salt, black pepper, cayenne pepper, ground coriander, and cumin. Pulse again until just combined.

Sprinkle the all-purpose flour over the mixture and pulse a few more times until evenly integrated.

Scoop out small portions of the mixture and roll them into balls, then flatten them slightly into patties.

Cover the baking sheet with plastic wrap and place it in the freezer for about 20 minutes.

Heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the falafels to the pan.

Cook the falafels for about 3 minutes on each side until golden-brown. Transfer them to a paper towel-lined plate.

Repeat the frying process for remaining falafels and serve warm.