Peel and roughly chop the onion. Do the same with the fresh herbs.
Drain the chickpeas thoroughly, then pat them dry with a clean dish towel. This step is essential to prevent the mixture from becoming too wet.
Place the chickpeas, onion, herbs, garlic, spices, salt, and pepper in the bowl of a food processor. Process until the mixture has a coarse texture, somewhere between a thick purée and semolina. Do not aim for a completely smooth texture.
Transfer the mixture to a mixing bowl. Add the baking powder and flour, then mix. If necessary, add one to two tablespoons of water to achieve a smooth, firm dough. The texture should remain soft without becoming sticky.
Cover and let rest in the refrigerator for 1 hour. This resting time allows the dough to firm up, which will make it easier to shape and help the falafels hold their shape during cooking.
Using an ice cream scoop or your hands, shape the mixture into balls about the size of a large walnut. Press them down gently, without packing them too tightly, then place them on a baking sheet lined with parchment paper.
If the dough cracks slightly, gently moisten your hands to make it easier to shape. Then drizzle with olive oil.
Bake in an oven preheated to 190°C (convection and broil) for about 20 minutes. Watch them closely while they bake and remove the falafels as soon as they are golden brown to ensure they remain soft in the center.
