Baked Falafel with Cucumbers and Tahini

Ingredients

• 1 large bunch fresh cilantro (about 3 cups leaves)
• 1 onion, thinly sliced (about 1 1/2 cups)
• 3 cloves garlic
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 15-ounce can chickpeas, drained and rinsed
• 1/3 cup plus 2 tablespoons tahini
• 1/4 cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• Juice of 2 lemons
• 5 Persian cucumbers, thinly sliced
• 2 to 3 pieces pita bread, cut into quarters

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