In a blender, or food processor, add the curry powder, onion, cayenne pepper, cilantro, 1 tablespoon of the garlic, 1 tablespoon of the parsley, and the olive oil. Blend into a paste. Add the chickpeas and pulse until the beans are chopped and mixed into the onion paste. Do not blend the beans into a paste --- the falafel should be slightly chunky. Add the baking powder, flour, salt, and black pepper. Pulse until just incorporated. Refrigerate the falafel mixture for 20 minutes.