Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a sheet pan by lining it with parchment paper or brushing it with olive oil.

Thoroughly dry the canned chickpeas with a clean kitchen towel. In a food processor, combine the dried chickpeas, parsley, cilantro, garlic, chopped onion, cumin, coriander, paprika, salt, and pepper. Pulse until the mixture reaches a coarse, crumbly consistency.

Sprinkle in the flour and baking powder, then pulse a few more times until the mixture holds together when pinched. Roll about two tablespoons of the mixture into balls and place them on one side of the prepared tray.

In a large mixing bowl, toss the sliced zucchini, bell peppers, and red onion wedges with two tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on the remaining space of the sheet pan.

Drizzle the tops of the falafel balls with a little extra olive oil. Bake for about 25 to 30 minutes, flipping the falafel balls and tossing the vegetables halfway through. Once golden brown and firm, remove from the oven and let rest for five minutes before serving.