Add cumin, coriander, cayenne, baking soda, sea salt, black pepper, garlic, onion, parsley, and lemon juice to a large food processor and pulse to combine into a thick paste. Add chickpeas and pulse a few times to chop chickpeas, keeping some pieces large. Stir in almond flour.
Line a baking sheet with aluminium foil. Divide the chickpea mixture into quarters, then use your hands to form each quarter into a patty, placing each patty on the foil-lined baking sheet. Freeze falafel patties on a baking sheet for 15 to 20 minutes to solidify. Meanwhile, preheat the oven to 375 degrees Fahrenheit.
Bake falafel patties for 45 minutes, flipping each patty once halfway through. Remove from oven and let cool completely. Gently transfer to tupperware (separated by parchment paper if stacked) and store in the refrigerator for up to a week.