Preheat oven to 400°F.

In a food processor, combine the chickpeas, green onions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice (juice the lemon). Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

Add in the baking powder and flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

Remove the chickpea mixture from the refrigerator.

Spray baking pans liberally with Pam or cover with parchment paper (easier to clean). Drop spoonfuls of mixture onto pan and use a spoon to form into cute little patty things, 2 inches in diameter and 1 inch tall. Bake for about 12 min (until the bottom is browned. CHECK OFTEN BECAUSE YOU REALLY DON'T WANT IT BURNED!!!!). Then take pans out of oven, flip the patties, smash them down a little is necessary so it is patty-like, and bake another 8 min, or until the bottom is browned.

Serve the falafel with tomatoes, cucumber, pita, and tzatziki (separate recipe).