Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Drain and rinse the chickpeas thoroughly, then pat them dry with a towel. This helps the mixture hold together better during baking.
In a food processor, combine the chickpeas, garlic cloves, chopped parsley and cilantro, ground cumin, lemon zest, and a pinch of salt. Pulse a few times until the mixture is roughly combined but still slightly chunky, about 10-12 pulses. You want some texture for a hearty bite.
Add the breadcrumbs or oats, tahini if using, and toasted sesame seeds to the mixture. Pulse a few more times until everything is well incorporated. The mixture should be sticky but hold together when pressed; if it feels too loose, sprinkle in a little more breadcrumbs.
Use a tablespoon or small scoop to shape the mixture into small, slightly flattened balls or patties. Place each piece on the prepared baking sheet, spacing them about 2 inches apart.
Brush or spray the falafel lightly with olive oil to encourage browning. Bake in the oven for 20-25 minutes, flipping halfway through with a spatula. They should turn golden and crispy around the edges, with a fragrant aroma filling the air.
Once baked, remove the falafel from the oven and let them rest on the baking sheet for about 5 minutes. This helps set their exterior and finish crisping up.
Serve the warm falafel with lemon wedges, tahini sauce, or your favorite dips. Enjoy the crispy outside and tender inside with each bite.
