Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Drain and rinse the chickpeas thoroughly, then pat dry with a towel to remove excess moisture.
In a skillet, toast the cumin and coriander briefly over medium heat until fragrant, about 30 seconds, then let them cool slightly.
Combine the chickpeas, roasted garlic, chopped parsley, cilantro, toasted cumin, coriander, baking powder, olive oil, and salt in a food processor. Pulse until the mixture is coarse but holds together when pressed—don’t over-process, to keep some texture.
Check the mixture; if it feels too dry, add a teaspoon of water and pulse again until it binds nicely. The mixture should be moist but firm enough to shape.
Using damp hands, form the mixture into small balls or flattened patties, about the size of a golf ball, and place them evenly on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, flipping them halfway through with a spatula to ensure even browning. They should turn golden and release a nutty aroma.
Remove the falafel from the oven and let them rest for 5 minutes. This helps set their shape and enhances their crisp exterior.
Serve the baked falafel warm, with your favorite accompaniments like tahini sauce, pita, or fresh salad. Enjoy their tender insides and crispy exterior in every bite!
