Drain soaked chickpeas and pat dry. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper in a food processor.

Pulse until mixture is coarse but holds together when pressed. Avoid over-processing—it should not be too smooth.

Shape mixture into small patties (about 1.5 inches wide). Let them rest for 10 minutes to firm up.

Heat oil in a pan over medium heat. Fry falafel in batches until golden brown and crispy (about 3-4 minutes per side). Drain on paper towels.

Warm pita bread slightly. Spread tahini sauce inside, then add lettuce, tomato, cucumber, and falafel.

Fold the pita tightly and serve immediately. Optionally, add pickles or hot sauce for extra flavor.