Place the dried chickpeas and baking soda in a large bowl and cover with cold water. Soak the chickpeas for at least 12 hours. Drain the chickpeas and pat them dry.
Place the soaked chickpeas, herbs, garlic, and spices in a food processor and mix well.
Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour.
Remove the mixture from the fridge. Add the baking powder and sesame seeds. Stir well.