Place greens in food processor and process until finely chopped. Add in breadcrumbs, parmesan, garlic, baking powder, sea salt, & lemon zest. Process until everything is combined and finely chopped.

Add in chickpeas and pulse- it’s a bit up to you how in tact you want the chickpeas to be. I generally like most to be broken down, but not fully. Add in eggs and pulse again until the mixture is beginning to bind together.

Add in fresh herbs and diced onions. Lightly pulse a few times just to incorporate, but not fully break down the herbs or onion.

Preheat oven to 375.

Place a large oven-proof skillet over medium heat. Add in enough grapeseed oil to generously coat the bottom of the pan (probably about 3 tablespoons).

Scoop falafels into 1/4 cup balls. Place balls onto pan- it should sizzle immediately. Use a spatula to flatten the falafel a bit so it looks like a patty. Cook until the bottom side is brown, about 2-3 minutes.

Flip the falafels and then place in the oven until fully baked inside, about 10 minutes. Serve!