Preheat oven to 375 degrees F. Combine all ingredients in a food processor. Blend into a chunky mixture. The ingredients should be mostly broken up, but not turned into a paste. It will be hard to form into balls if it gets broken down too much, so be careful not to overblend.
Divide the mixture into 12 balls. Flatten the balls into discs with the palm of your hand. Place on a parchment paper lined baking sheet. Bake for 20-25 minutes, flipping halfway through. The falafels are very delicate, so be careful when flipping.
Store leftovers in the fridge for up to 5 days.
Falafel is delicate. You can add ¼ cup all purpose-flour to make them less delicate (flour helps with binding), but I prefer to omit this step. You can also let the mixture rest in the fridge for 1-2 hours prior to shaping, so that the dough firms up. I am impatient, so I usually bake right away.