How to Make It
Using a mandolin, vegetable peeler, or spiralizer, thinly slice cucumbers into lengthwise ribbons. Set aside. In a large bowl, whisk together the yogurt, lemon juice, vinegar, olive oil, garlic, salt, pepper and dill. Stir in the cucumber ribbons and onion. Place in the fridge to marinate.
For the falafel, combine the chickpeas, parsley, mint, garlic, onion, cumin, coriander, salt, and black pepper in the bowl of a food processor or blender. Pulse until the mixture resembles a grainy paste.
Transfer to a bowl. Fold in the sesame seeds and pine nuts. Add ⅓ cup chickpea flour, stirring until the mixture is no longer sticky and wet, adding additional flour as needed.
Preheat the oven to 425°. Line two baking trays with parchment paper; lightly coat paper with cooking spray.
Once chilled, take a tablespoon of the mixture into your hands and pack it tightly between your palms. Gently flatten them and pat the edges to neaten it up. Place each patty on the prepared tray and repeat. Lightly coat the patties with cooking spray patties and bake for 30 minutes, flipping halfway through.
In a small bowl, combine the tahini dressing ingredients, whisking until combined.
Divide the tzatziki between plates and place the falafel on top. Drizzle 1 tablespoon of tahini dressing over each serving and save whatever remains for dipping veggies or spreading on toast in the morning. Scatter whole dill, parsley and mint leaves all around for a fine-dining feel.