Place the drained chickpeas, fresh herbs, onion, garlic, cumin, and coriander into a food processor.

Pulse the mixture several times until it forms a coarse meal that sticks together, being careful not to puree it completely.

Transfer the mixture to a bowl, stir in the flour and baking powder, and form into 12 small, slightly flattened patties.

Heat approximately 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers.

Fry the falafel patties in batches for 3-4 minutes per side until they are deep golden brown and crispy.

While the falafel cooks, whisk the tahini paste, lemon juice, and 2-3 tablespoons of cold water in a small bowl until creamy and smooth.

Transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.

Warm the pita breads slightly in a toaster or oven, then slice them open to create pockets.

Stuff each pita with 3 falafel patties and top with sliced cucumbers and tomatoes.

Finish by drizzling the creamy tahini sauce over the filling and serve immediately.