In the bowl of a food processor or in a large bowl using an immersion blender, process chickpeas, onion, garlic, parsley and cilantro until everything is just mashed and mixed, not pureed. Add baking powder, flour, cumin, coriander, salt and pepper and pulse until well mixed. Adjust seasoning to taste and let sit covered in fridge for at least 2 hours or up to 3 days.

Grease a sheet pan with 1 tablespoon evoo and place in oven, then preheat oven to 400°F. Pan should be hot when placing falafel on it.

Using a tablespoon, scoop out a heaping spoonful of batter and roll into a ball. Place on hot pan. Drizzle all falafel balls with remaining tablespoon of extra virgin olive oil and bake at 400°F for 20 minutes, turning halfway through.

Serve inside pita, topped with Israeli salad, hummus, tahini, pickles, schug and harissa.