Thoroughly drain and pat canned chickpeas dry with paper towels before blending to remove excess moisture, which prevents dense, gummy falafel and ensures a light, fluffy texture.

Refrigerate your falafel mixture for at least 30 minutes before shaping and baking; this helps the patties hold their shape and develop a crispier exterior in the oven.

Pulse the chickpea mixture until coarse and crumbly—not smooth—so the falafel maintains a rustic texture with visible herb pieces that adds depth and prevents a heavy, paste-like consistency.

Coat your baking sheet with olive oil and lightly brush the tops of formed falafel patties with oil before baking to achieve that signature golden-brown, crispy exterior without deep-frying.

Lightly toast ground cumin in a dry pan for 30 seconds before adding to your mixture; this awakens the spice's natural oils and intensifies its warm, earthy flavor throughout the falafel.