Place the cumin, chili flakes, garlic, lemon and lime juices, parsley, cilantro, and olive oil in a food processor. Process until a paste is formed. Season to taste with salt and pepper.
This can be used as a condiment or marinade. You can store charmoula, covered, in the refrigerator for up to three days. If the olive oil becomes solid, allow the charmoula to sit at room temperature for an hour.
Yields 1 cup.