Preheat oven to 400°F.

Soak dried garbanzo beans in water overnight, then drain. Alternatively, drain and rinse canned chickpeas.

Finely chop the onion and garlic cloves.

In a food processor, combine the soaked garbanzo beans or chickpeas, chopped onion, garlic cloves, ground cumin, chopped fresh parsley (or a mix of parsley, cilantro, green onions, and mint), salt, ground black pepper, cayenne pepper (to taste), baking soda, lemon juice, and ground coriander (optional).

Pulse the mixture until a coarse texture is achieved. If the mixture is too dry, add water, 1 tablespoon at a time. If too wet, add flour, 1 tablespoon at a time, until a cohesive mixture forms.

Using a cookie scoop or spoon, scoop balls of the mixture onto well-oiled cookie sheets.

Brush or mist the tops of the falafels with olive oil for a crunchier, browner crust.

Bake for 10-12 minutes per side, until golden brown.