Add all the ingredients to a bowl and mix well. If too thick, add a little water to thin to your desired consistency. Set aside.

Add the dried chickpeas to a large bowl and cover with water about 2 inches/5 cm (they will triple in size) for 12 hours/overnight. Drain well.

Add chickpeas, onion, garlic, cilantro, parsley, cumin, coriander, salt, flour and baking powder to a food processor.

Pulse until finely chopped and evenly green, but not a paste. Scraping down the sides of the bowl as you go. Chill in the refrigerator for 30 minutes.

Preheat oven to 425°F/220°C.

Spread an even layer of healthy oil (olive or avocado) onto a baking sheet/pan and heat in the oven as the oven preheats.

Scoop out 2 tablespoons of the mix and use your hands to press firmly into a ball, then flatten into a round patty. If the mix is too wet, you will need to mix in a little more flour until it holds together.

Place the falafel on the baking sheet evenly apart and bake for 10 minutes. Turn and bake for a further 10 minutes until brown and crispy. Remove and drain on a towel.

Serve inside pitas with lettuce, topped with the sauce and chopped cucumber. Or serve over rice or couscous or serve as an appetizer with the sauce.