Drain the soaked 1 ½ cups dried chickpeas soaked overnight in cold water thoroughly and pat them dry with paper towel — any excess moisture will make the falafel fall apart. Add the 1 ½ cups dried chickpeas soaked overnight in cold water, 1 cup fresh flat-leaf parsley roughly chopped, ½ cup fresh cilantro roughly chopped, 1 medium yellow onion, 4 cloves garlic, 1 ½ tsp ground cumin, 1 tsp ground coriander, ½ tsp cayenne pepper (if using), and 1 tsp fine sea salt to a food processor. Pulse 20–25 times, scraping down the sides as needed, until the mixture is finely ground and holds together when squeezed — it should look like coarse, green-flecked sand, not a smooth paste. Transfer to a mixing bowl, stir in the ½ tsp baking powder, then refrigerate the mixture for at least 15 minutes (up to overnight) to firm up.

While the falafel mixture chills, whisk together the ½ cup tahini well-stirred, 3 tbsp fresh lemon juice about 1 large lemon, 4 cloves garlic, and 1 tsp fine sea salt in a small mixing bowl. Slowly add the ¼ cup water cold, whisking constantly — the sauce will seize up at first, then loosen into a smooth, pourable consistency. Add more ¼ cup water cold 1 tablespoon at a time until it reaches a drizzleable consistency. Taste and adjust 3 tbsp fresh lemon juice about 1 large lemon or 1 tsp fine sea salt as needed. Set aside.

Combine the 2 medium Roma tomatoes, 1 medium English cucumber, and ¼ cup red onion in a mixing bowl. Drizzle with ½ cup extra-virgin olive oil for pan-frying and 3 tbsp fresh lemon juice about 1 large lemon, season with 1 tsp fine sea salt, and toss to coat. Set aside at room temperature so the flavors meld while you cook the falafel.

Using a 2-tablespoon scoop or your hands, form the chilled falafel mixture into small patties or balls about 1½ inches wide. If the mixture crumbles, stir in an extra teaspoon of baking powder. Heat the ½ cup extra-virgin olive oil for pan-frying in a large skillet over medium heat until shimmering (about 350°F). Working in batches, add the falafel in a single layer without crowding. Cook 3–4 minutes per side until deep golden-brown and crispy. Transfer to a paper towel-lined plate and season lightly with 1 tsp fine sea salt.

Warm the 4 whole whole wheat pita bread in a dry skillet or directly over a gas flame for 30 seconds per side. To plate: spread a generous spoonful of hummus store-bought or homemade (if using) on each plate, add a warm 4 whole whole wheat pita bread, pile on 4–5 falafel, and spoon the cucumber-tomato salad alongside. Drizzle everything generously with tahini sauce and garnish with fresh fresh flat-leaf parsley roughly chopped. Serve immediately.