Drain the soaked chickpeas and transfer them to a food processor. Add the chopped onion, garlic, parsley, cilantro, and dill. Pulse until the mixture is finely ground but not a paste.

Transfer the mixture to a large bowl. Add the cumin, coriander, salt, pepper, cayenne (if using), and baking soda. Mix well to ensure the spices are evenly distributed.

Add the flour to the mixture and stir until everything is well combined. The mixture should hold together when pressed. If it's too dry, add a little water; if it's too wet, add a bit more flour.

Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the flavours meld and makes it easier to form the falafel balls.

After chilling, remove the mixture from the refrigerator. Preheat a deep frying pan with enough vegetable oil to submerge the falafel balls. The oil should reach about 350°F (175°C).

With wet hands, form the mixture into small balls or patties about 1-2 inches in diameter. Carefully drop them into the hot oil, being sure not to overcrowd the pan.

Fry the falafel balls for 3-4 minutes, turning them occasionally, until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.

Serve the falafel hot in pita bread or flatbread, with tahini sauce, chopped vegetables, and pickles. Enjoy your authentic Lebanese falafel with a side of fresh salad or as a part of a mezze platter.