Drain and rinse the soaked fava beans. Place them in a food processor or blender along with the chopped onion, garlic, parsley, and cilantro. Pulse the mixture until you get a coarse paste.
Transfer the mixture to a mixing bowl. Add flour, ground cumin, ground coriander, baking powder, salt, and pepper. Mix well until all the ingredients are combined.
Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to an hour. This helps the flavors to develop and the mixture to firm up.
Heat vegetable oil in a skillet or deep fryer to about 180°C (350°F).
Take a small portion of the falafel mixture and shape it into a small patty or ball. Repeat with the remaining mixture.
Carefully drop the falafel patties or balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes until golden brown and crispy. Flip them over halfway through cooking.
Use a slotted spoon to remove the cooked falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining falafel mixture.
Serve the vegan Egyptian ta'meya while still warm. They can be enjoyed as a snack, stuffed into pita bread with tahini sauce and fresh veggies, or served alongside salad and dips.