• Add chickpeas, onion, garlic, lemon juice, parsley, cilantro, flour, baking powder, cumin, and salt to a food processor. Pulse until a coarse crumb texture is formed. Scrape down the sides of the bowl as needed.
• Transfer the falafel mixture to a bowl, cover, and refrigerate for 1 hour (or up to 2 days before baking).
• When you're ready to bake the falafel, preheat oven to 375°F/191°C. Line a baking sheet with parchment paper.
• Once the falafel mixture is chilled, use a spoon or cookie dough scooper to measure out approximately 1 tablespoon of the batter. Place on a prepared baking pan. Then use the spoon or your fingers to press the balls into patties. Repeat until all the batter has been used. You should get around 18 small patties. Brush olive oil over the top of the patties. Optional: Press a few sesame seeds into the top of each falafel.
• Place the pan in the oven and bake 10–12 minutes. Then use tongs to flip patties and bake for another 10–12 minutes.

For the Vegan Yogurt Cucumber Sauce

• While the falafel mixture bakes, prepare the vegan yogurt cucumber sauce. Whisk together the vegan yogurt, chopped cucumbers, lemon juice, and dill until combined. Add salt and pepper and stir to combine. Cover and refrigerate until time to serve.
• To serve, place falafel on a plate and serve with yogurt cucumber sauce for dipping. Or add 3–4 falafel inside a halved, pita along with hummus, chopped romaine lettuce, and chopped onions. Drizzle with the sauce.