Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper and set aside.
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a towel to remove excess moisture.
Place the chickpeas into a food processor and pulse until they break down into coarse crumbs, about 10-12 pulses. You want some texture but no large chunks.
Add the minced garlic, chopped parsley and cilantro, cumin, coriander, baking powder, and a pinch of salt to the chickpeas. Pulse a few more times until combined but still chunky enough to hold together.
Check the mixture: it should hold when pressed but not be too sticky. If it's too crumbly, add a teaspoon of water; if too wet, sprinkle in a little more chickpeas or breadcrumbs.
Using your hands, shape the mixture into small balls or patties about 2 inches in diameter. Place them evenly spaced on the prepared baking sheet.
Brush the tops of the falafel with a light layer of olive oil, helping them brown evenly. Sprinkle sesame seeds on top for added crunch and authentic look.
Bake the falafel in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden and crispy around the edges.
Once baked, remove the falafel from the oven and let them rest for 5 minutes. They will firm up slightly as they cool, making them easier to handle.
Serve these warm, with your favorite dips, in pita bread, or alongside a fresh salad. Enjoy the crispy exterior and tender inside of your homemade baked falafel!
