Preheat oven to 400°F (200°C).
Add chickpeas, herbs, garlic, onion, cumin, coriander, salt, flour, and baking powder to a food processor.
Pulse until it’s grainy but holds together. Don’t blend into hummus—calm down.
Form into 12 small patties.
Brush with olive oil and place on a lined baking tray.
Bake for 12 minutes, flip, then bake 12 more minutes.
In a bowl, whisk together tahini, lemon juice, garlic, salt, and water until creamy.
Slice your veggies while the falafel works its golden glow.
Warm pitas slightly, then slice open.
Stuff each pita with lettuce, tomato, cucumber, onion, falafel, and drizzle generously with tahini sauce.
Pose dramatically with your creation before eating.
