Step 1

In a large bowl, cover the dry garbanzo beans with water and stir in the baking soda. Cover the bowl and allow it to stand overnight. Drain the beans, rinse away any detached, translucent skins, then pat the beans dry with a paper towel.

Step 2

In a food processor, combine the garbanzo beans, parsley, cilantro, 6 tablespoons flour, chopped jalapeno, minced garlic, 2 tablespoons lemon juice, lemon zest, cumin, salt, pepper and baking powder. Pulse until crumbly. Test the texture by forming a small portion into a ball with your hands. If the mixture is too dry, add water 1 tablespoon at a time. If the mixture is too wet, add more flour, 1 tablespoon at a time. Once you have the desired consistency, transfer the mix to a large bowl, then cover and refrigerate it for 30 minutes. Editor’s Tip: You can make the falafel mix by hand if you don’t have a food processor, although you’ll need a fork to break down the garbanzo beans into a smooth but chunky paste.

Step 3

Shape the cold garbanzo bean mixture into eight 3/4-inch-thick patties, then arrange them on a parchment-lined baking sheet. Refrigerate for another 30 minutes while preheating the oven to 450°F.

Step 4

Bake the patties until they're lightly browned, 18 to 22 minutes, turning once.

Step 5

In a small bowl, combine the yogurt, tahini, lemon juice and 1 teaspoon salt. Arrange the patties on the buns with your chosen toppings, and dress them with yogurt sauce.