Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
Drain and rinse the canned chickpeas thoroughly, then pat them dry with a clean towel to remove excess moisture.
Place the chickpeas in a food processor or mash them in a sturdy bowl using a fork or potato masher until they’re coarsely ground but not a smooth paste.
Add the finely chopped parsley, minced garlic, toasted cumin, and lemon juice to the chickpeas. Mix everything together until well combined and fragrant.
Sprinkle in the flour a little at a time, stirring or mixing with your hands until the mixture holds together when pressed. It should be moist but manageable.
Shape the mixture into small, flat patties or balls about 2 inches in diameter, placing them on the prepared baking sheet. Keep them relatively uniform for even baking.
Brush the tops of the falafel with a little olive oil to help achieve a crispy, golden exterior during baking.
Bake the falafel in the preheated oven for 20-25 minutes, flipping them halfway through, until they’re golden brown and crispy around the edges.
Remove the baked falafel from the oven and let them rest for 5 minutes to set the crust and prevent breaking when serving.
Serve warm with your favorite dips like tahini or yogurt, or tuck into pita bread with fresh vegetables for a hearty meal.
