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Preheat the oven to 190°C / 170°C Fan oven / 375°F / Gas Mark 5
Drain and rinse the chickpeas.
Place them in a food processor along with the chopped onion, chopped garlic, flour, salt, cumin, ground coriander, chopped coriander, black pepper, lemon juice and cayenne pepper.
Pulse the ingredients together, scraping down the sides occasionally, until you get a paste that holds together but isn't too smooth.
Form the mixture into balls. This mixture is enough to make 8 Falafel.
If you are baking the Falafel in a traditional oven, place them on a non stick baking sheet and mist with calorie controlled spray oil. Bake in the oven for 10 minutes, turn, mist with oil again and bake for another 10 - 15 minutes until the outside of the Falafel has turned golden brown.
If you are using an air fryer to cook your Falafel, place them into the air fryer in an even layer and spray with calorie controlled spray oil. Cook for 10 - 15 minutes (depending on your air fryer), turning half way through the cooking & misting again with oil.
Serve whilst still warm in a toasted pitta bread, with salad and topped with some Tzatziki.
Alternatively, the Falafel can be eaten on their own as a snack.