Steps
1. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper. Pulse until well combined but still slightly chunky.
2. Shape the mixture into small patties and refrigerate for 30 minutes.
3. Heat olive oil in a non-stick skillet over medium heat. Cook the falafel patties for 3-4 minutes on each side until golden brown.
4. In the meantime, warm the low-carb pita bread in a toaster or oven.
5. Spread Greek yogurt on the inside of the pita bread. Fill with cooked falafel, diced cucumber, tomatoes, fresh mint, and drizzle with tahini sauce.
6. Serve the sandwich warm and enjoy!