In a food processor, combine the drained chickpeas, onion, garlic, and parsley. Pulse until the mixture is finely chopped but not a complete paste. If you don't have a food processor, mash thoroughly in a mixing bowl with a potato masher or fork.

Transfer the mixture to a mixing bowl.

Add the coriander, cumin, turmeric, cayenne, salt, and pepper.

Stir to combine.

Sprinkle the flour and baking powder over the mixture, then add the lemon juice, olive oil, and optional tahini.

Mix with a fork until everything is well incorporated. For best results, cover and chill the mixture for 30 minutes.

To Bake: Preheat your oven to 400°F / 200°C. Lightly grease a baking sheet or mini-muffin tin. Scoop the mixture and roll it into 1. 5-inch / 4cm balls. For a baking sheet, slightly flatten the balls into patties. For a muffin tin, place one ball in each cup.

Bake patties for 10 minutes, flip, and bake for another 10-12 minutes until golden and crisp. For balls in a muffin tin, bake for 20-25 minutes, turning halfway through if desired.

To Fry: Heat a shallow layer of neutral oil in a frying pan over medium-high heat. Carefully place the falafel balls in the hot oil, ensuring not to overcrowd the pan.

Fry for 2-3 minutes per side, until deeply golden brown and crispy.

Transfer to a paper towel-lined plate to drain.

To Serve: Slice a pita round in half to create pockets.

Stuff the warm falafel inside with sliced cucumber, tomato, and onion.

Drizzle generously with your favorite creamy dressing or a simple yogurt sauce made with plain yogurt, a squeeze of lemon juice, salt, and pepper.

Don't over-process the mixture. You want a coarse, crumbly texture that sticks together when pressed, not a smooth paste, which can lead to dense, heavy falafel.

Let the falafel mixture rest in the refrigerator for at least 30 minutes before shaping. This allows the flour to hydrate and the flavors to meld, making the balls easier to form and more flavorful.