Place the chickpeas and baking soda in a large bowl and cover them by about 3 inches of cold water. Stir to combine. Let soak overnight, about 12 hours.
Drain and rinse the chickpeas. Transfer to the bowl of a large food processor with the parsley, cilantro, carrot, onion, garlic, turmeric, cumin, smoked paprika, flour, baking powder, Kosher salt, and a generous amount of freshly ground black pepper. Pulse the mixture, scraping down the sides of the bowl when needed, until a coarse meal forms (something that looks in between quinoa and a paste so that the mixture holds together).
Place into a large mixing bowl and cover with plastic wrap. Refrigerate for 30 minutes to an hour.
Line a sheet pan with parchment paper. Scoop falafel into balls with a cookie scooper, about 2 tablespoons in size. Gently flatten into round patties, about a third of an inch thick, if shallow frying. Roll into balls, if deep frying. If the mixture is falling apart once formed, add another tablespoon of flour to the mixture.
TIP: Before cooking the entire batch of falafel, I prefer to test one out first to make sure the oil is at the right temperature and that it’s cooking correctly.
If shallow frying, heat ¼-½ inch of oil in a large skillet over medium-low heat. Add falafel patties (you may need to work in batches) and fry for about 5 minutes, flipping as needed, until cooked through and golden brown all over. If browning too quickly, lower the heat.
If deep drying, heat 1 ½ inches of oil in a large, deep skillet over medium heat. Add falafel balls (you may need to work in batches) to the oil and fry, turning as needed, for 5-6 minutes, until cooked through and golden brown all over. If browning too quickly, lower the heat.
Remove the falafel from the oil with a slotted spoon and let drain on a paper towel-lined plate. TIP: If you like extra salt, like I do, sprinkle a bit of Kosher salt on the falafel as soon as you remove them from the oil.
Serve them hot and freshly fried on top of the zucchini spread, drizzled with tahini sauce. Optionally, serve with the herb salad and sprinkle with toasted pine nuts.