In a food processor, combine the garbanzo beans, onion, garlic, parsley, cilantro. Pulse until well combined and chopped, but still a little chunky. Don’t over process! It will become too runny.

Transfer to a bowl, and add remaining ingredients. Mix well.

Scoop out about 2 tbsp of the mixture to form each falafel patty. You should be able to make a total of 16. Place on a plate, then cover and refrigerate for 1 hour.

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper, and mist with cooking spray. Transfer falafel patties to baking sheet, and mist them lightly with cooking spray.

Place in oven and bake for about 20 minutes, then carefully flip. Return to oven and bake another 15 minutes or so until patties are browned and firm.

While falafel is baking, mix ingredients for tahini in a small bowl. Add the water tablespoon by tablespoon, mixing well in between, in order to get the right consistency.

Let falafel cool for about 5 minutes, then place two in each pita half, and top with tahini and optional cucumber salad.