Preheat oven to 400°F
In a food processor, combine the chickpeas, red onion, garlic, cilantro, parsley, olive oil, lemon zest, and lemon juice. Pulse until broken down but still chunky.
Transfer the mixture to a small mixing bowl. Add in the cumin, coriander, cayenne, salt, baking soda, and mix well. Taste and adjust salt as needed. Place in the refrigerator for 15 minutes to firm up.
Form the falafel mixture into patties and space them out evenly on a baking sheet lined with parchment paper.
Bake at 400°F for 20 minutes, then carefully flip and bake for another 10-15 minutes, until well browned and firm.
Remove the falafel patties from the oven and let cool for 10 minutes.
Serve over salad or stuffed in pitas with hummus, veggies, and tahini sauce.
