In a food processor, combined the chickpeas, flour, onion, parsley, cilantro, garlic, cumin, coriander, and season with pepper and desired amount of salt.
Scoop out about 2 tablespoons of the mixture with your hands and form into balls. Set aside on a parchment paper lined baking sheet or similar surface while you form all the balls.
Once done forming the falafel balls, set a large skillet over medium-high heat and add in the grapeseed or avocado oil. Once oil is shimmering, drop in the falafel balls and cook 2 minutes per side until all sides are browned and the falafel balls are crispy. I like to shake the pan every 2 minutes instead of flipping them onto sides, to ensure a rounder shape.