Add the chickpeas, herbs, onions, garlic and spices to a food processor and pulse until all is well combined.
Cover and refrigerate overnight.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir to combine.
Scoop tablespoonfuls of the falafel mixture and form into round patties.
Hear 3 inches of oil in a saucepan. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Don’t crowd the pot and cook in batches. Remove from pot and let drain on paper towels.
Combine everything in a large bowl and mix together. Check for seasoning and adjust accordingly.
Heat oil in a large skillet until hot, add the chickpeas, stirring to coat all in the oil. Mix together the seasonings in a small bowl and sprinkle over the chickpeas, stirring to coat them all evenly. Cook, stirring constantly for 5-8 minutes, or until chickpeas are browned and crispy.
Add everything in a bowl and gently mix so as not to break the feta up too much. Check for seasoning. Let sit at room temp for 30 minutes before serving.