Drain canned chickpeas and dry them on paper towels. Add the chickpeas to the food processor along with the chopped onion and crushed garlic and process until roughly chopped.
Add the finely chopped cilantro and parsley, white sesame seeds, salt, ground black pepper, cayenne pepper, coriander powder and cumin and process again until roughly mixed.
Add the all purpose flour and process briefly.
Roll the mixture into balls and place them onto a parchment lined baking tray.
Use a small square of parchment paper and the bottom of a glass to gently flatten the balls.
Place into the freezer for 20 minutes to firm up.
Add 2 Tbsp olive oil to a frying pan and when the oil is hot, add in 4 falafels (providing your pan is big enough to fit all 4). Fry until crispy and browned on each side, about 3 minutes each side.
Place the falafels onto paper towels to absorb excess oil.
Add the remaining 2 Tbsp olive oil to the pan and when hot, add in the remaining 4 falafels and cook until browned and crispy.
Serve with pita breads, lettuce, cherry tomatoes, pickles, hummus and tahini sauce.