Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.,

Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.,

Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl. Makes about 4 cups of batter.,

Heat the olive oil in a large nonstick skillet over medium-high heat. Scoop about ¾ cup of the falafel onto the surface of Arabic-style pita bread and place on the skillet falafel side down. Cook the falafel for 5-7 minutes or until the falafel is browned and the bread is crispy on the sides. Flip on the other side if desired for more crispy texture, and cook for an additional 2 minutes.,

Remove the falafel from the skillet, top with tahini and vegetables, fold and enjoy immediately.