From My Bowl

Prep: Preheat the oven to 400F and line a baking sheet with a silicone mat (recommended) or parchment paper. Use a pastry brush to generously coat the baking sheet in olive oil (or spray) and set aside.
Process the Ingredients: In a food processor with a S-blade attached, add the onion, parsley, and cilantro. Process until finely chopped, scraping down the sides of the processor as necessary. Transfer this mixture to a bowl. Return the empty processor to the machine and add the chickpeas, tahini, cumin, coriander, cayenne, and salt. Process again until the chickpeas are finely chopped, scraping the sides as necessary. Add the chickpea mixture to the herb mixture.
Form the Patties: Sprinkle the flour over the chopped ingredients and mix well, until evenly combined. Use a scant 1/2 cup scoop to form 8 even patties. Use wet hands to flatten each patty into a circle about 1/2” thick, then transfer the patties to the greased baking sheet.
Bake: Use a pastry brush to brush the tops of each patty with olive oil, then bake on the top rack of the oven for 20 minutes. Remove the tray from the oven, flip the burgers, brush with olive oil again, and bake for another 18 to 20 minutes, until golden.
Serve & Store: Enjoy warm; I like to serve on a burger bun with lettuce, tomato, cucumber, pickled red onions, and tahini sauce. Store leftovers in the fridge for up to 5 days; the cooked falafel burgers can also be frozen for up to 2 months.