Pulse 250 g soaked uncooked chickpeas with parsley, cilantro, garlic, cumin, coriander and 2 tbsp chickpea flour until coarse. Chill 20 minutes, form 12 patties, brush with oil and bake at 220°C/425°F for 22–25 minutes, turning once. Fill warm pitas with falafel, tomato, cucumber, cabbage and tahini-lemon sauce. Use soaked—not canned—chickpeas for a firm, textured falafel that holds its shape.
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