SOAK CHICKPEAS OVERNIGHT: Place chickpeas in a large bowl (they will expand a lot) and add lots of cold water. Leave out to soak overnight (8-12 hours) or until tender. They can soak for longer (2 days)--just keep them covered in the fridge for longer periods of time.
FALAFEL: Preheat the oven to 375 degrees F. Drain chickpeas well and add to a large food processor. Add in the loosely packed and coarsely chopped parsley, cilantro, and thinly sliced green onions. Add in the chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth (or water). Pulse/blend for 3-5 minutes on high speed, scraping down the sides as needed. Blend until the chickpeas are broken down and herbs are well incorporated (see picture in post).
PREP THE TRAY: Set out a large sheet pan. In a small bowl stir together the 1/4 cup olive oil, 1/4 cup pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.
FORM PATTIES: Using a 1/8 measuring cup (2 tablespoons), scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20-30 minutes. Place the patties on the oiled tray. You should get about 20-22 falafel patties.
BAKE: Bake for 25-30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side (using a metal spatula). Patties should be golden brown on both sides.
SERVE: Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls. (See Note 1)
STORAGE: Baked Falafel stores well in the fridge for up to 4 days, or in the freezer for 3 months.