The day before, place the chickpeas in a bowl and cover them with water. Leave overnight.
The next day, put the bulgur in a bowl and cover with water. Let the bulgur stand in the water for about 15 minutes, then drain very well.
Place the chickpeas, onion, cloves, parsley, cilantro, egg, baking powder, tahini and spices in a blender and process until still a little grainy. Transfer the mixture into a bowl and add the bulgur as well as breadcrumbs (you should be able to create balls/if not, add breadcrumbs). Cover the bowl and let rest for about 2 hours in the fridge. Fill a pan with 3 inches of oil and heat. The oil should be about 375 degrees. Deep fry the falafels (5 at a time) until golden brown. Remove from the pan and drain on kitchen paper and serve hot.