Step 1

Preheat oven to 375°F.

Step 2

Place the garlic, scallions, parsley and cilantro in the bowl of a food processor and puree until finely chopped. Add the chickpeas, cumin, coriander, baking powder, flour, salt, pepper, and lemon juice. Pulse until the ingredients are incorporated and the chickpeas are ground but not totally smooth.

Step 3

Grease a large rimmed baking sheet with 1 ½ tablespoons oil. Using a small cookie scoop or spoon, scoop up balls of the chickpea mixture, about 1 ½ tablespoons each (you should have about 18 balls). Place them on the baking sheet and roll them around to coat them with oil. Then, flatten each ball slightly to form thick patties. Brush the tops with the remaining 1 ½ tablespoons oil.

Step 4

Place baking sheet on the upper rack in the oven and bake for 15 minutes. Then flip the falafel over and cook another 10-15 minutes until done. If desired, turn on the broiler at the end and broil falafel 1-2 minutes until tops are golden brown.

Step 5

Meanwhile, make the tahini yogurt sauce by whisking the yogurt, tahini, lemon juice, garlic, and salt together in a bowl. Add 2-3 tablespoons of warm water until sauce is a pourable consistency.

Step 6

To assemble the pita sandwiches, place three falafel in each pita half and add desired vegetables like lettuce, tomatoes, onions and cucumbers. Drizzle tahini yogurt sauce on top. Serve extra sauce on the side.