1. If you are planning on banking your falafel, re-heat oven at 400F, if not go to step #3
2. Generously spray a mini muffin tin with cooking spray
3. Combine parsley and cilantro in the food processor, and pulse until very finely chopped.
4. Add the rest of the ingredients to the food processor until it forms a slightly coarse dough.
5. Transfer the mixture to a large bowl and place it in the fridge and let it rest for 20-30 minutes for firm up
6. Using your hands, or a small ice cream scoop form small balls or patties.
7. If baking, place each one in the cavities of the mini muffin tin. The mixture will be a little loose, just squeeze it in your hands and transfer it from hand to hand until you form a falafel ball. You should use approximately 2 teaspoons of falafel mixture per falafel ball.  To make it easier to form the falafel balls, use a small ice cream scoop, press the mixture tightly, and then release it into the mini muffin tin cavities.  See Note 3.
8. Generously spray falafel with oil spray
9. Bake at 400F for 15 minutes. 
10. If frying, use a small saucepan or deep fryer, fill with oil, and deep fry for 5-6 minutes, until crispy. 
11. Another option is to pan-fry falafel 
12. We have not tried cooking the falafel on an air fryer yet, we will updated you when we do.

To make the lemony tahini sauce:

1. In a medium bowl add tahini, lemon and salt and mix well with a fork. The tahini will thicken and will become like a thick paste. At this point, add water 1 tablespoon at a time. Mixing well after adding each tablespoon. Add water until you reach the desired consistency. If making the tahini sauce ahead, note that it will thicken in the fridge and you may have to add a little more water to loosen it.

For the tomato and cucumber salad

1. Place tomatoes and cucumber in a bowl and add olive oil, lemon and salt. Mix well. 

• Serve the falafel stuffed in pita bread, with pickles, tahini sauce and cucumber tomato salad.  You may also add some Schug or Hummus  to your falafel sandwich