Soak the dried chickpeas overnight in plenty of water, about 6 to 1 ratio of water to chickpeas.
Drain and rinse the chickpeas. Add them to your food processor along with the cilantro, parsley, mint, onions, serrano, garlic, cumin and cardamom. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover and refrigerate the mixture for at least 30 minutes or overnight.
Use a scoop or your hands to form the falafel into balls or patties.
Heat oil to 350°F in a large heavy bottom pot. Fry the falafel in batches until well browned, 3 to 4 minutes. Serve immediately with tahini sauce and green hot sauce.