Soak chickpeas overnight or for at least 8 hours.

When chickpeas are finished soaking, drain and rinse them.

Preheat oven to 375 F degrees.

Add chickpeas, parsley, cilantro, onion, cumin, coriander, and garlic to the food processor. Add in any of the optional ingredients of your choice.

Process until smooth, occasionally scraping down the sides of the container, until the ingredients are fully incorporated and the chickpeas are finely ground.

• Tip: The mixture will look dry at first but don’t worry! As you process it, it should become more moist and stick together like dough.

Measure out 2–3 tablespoons of chickpea mixture and shape into a disk, about 1/2 inch thick. Repeat with remaining mixture.

Add just enough canola oil to coat the baking sheet (about 2 tablespoons).

Place falafels on the baking sheet and flip so that both sides have a thin coat of oil before they begin to cook.

Bake for 15 minutes on one side. Then carefully flip and bake for another 10-15 minutes or until the falafels are a deep golden color on both sides.

To serve, cut each pita bread into 2 half-moons.
Open up the pocket and fill with 3 falafel and sliced tomato, cucumber, and onion.

Drizzle with tahini sauce or plain yogurt.

Enjoy!