Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Place the drained chickpeas, chopped parsley and cilantro, minced garlic, chopped onion, cumin, coriander, and a pinch of salt into your food processor. Pulse everything until the mixture is coarsely combined and slightly chunky—avoid over-processing to keep some texture.
Add the flour to the mixture and pulse a few more times until it just comes together when pressed; it should be moist but hold its shape.
Using your hands, gently shape the mixture into small balls or patties, about 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
Brush or lightly spray each falafel with olive oil for a golden finish. This helps create a crispy exterior during baking.
Bake in the preheated oven for 20-25 minutes, flipping the falafel halfway through, until they are golden brown and slightly crispy around the edges.
While the falafel bake, prepare a simple sauce such as yogurt or tahini to serve alongside.
Once baked, let the falafel rest for 5 minutes on the baking sheet. This helps set their shape and enhances their crunchiness.
Transfer the falafel to a platter, garnish with extra herbs if desired, and serve warm with your favorite sauce for a satisfying, herby bite.
