Preheat your oven to 375 degrees. In your food processor, add the garbanzos, onion, garlic, flour, coriander, cumin, turmeric, paprika, and lemon juice. Pulse this mix several times, scraping the sides of the bowl each time, until your bean mixture is nice and smooth. However, feel free to leave the mix a bit chunky if that’s how you roll. Personally, I think a smoother mix gives the insides a nice creamy texture once baked, but I don’t judge. But I might point and nod from time to time.

Scrape your falafel mix into a mixing bowl and add in your fresh parsley and cilantro. Stir to combine well. You can throw the herbs in your food processor along with everything else, but the herbs will turn your mix green. Not a big problem unless you are serving them to kids or unsuspecting carnivores. The green color might be a bit off putting to those new to the vegan lifestyle. Once mixed, coat a cookie sheet with cooking spray, using about 2 tablespoons of mix, form small balls of falafel and drop them on the sheet. If you want to be fancy, you can make quenelle shapes with two spoons. Either way, flatten your falafels out with the back of a spatula to ensure even cooking. Bake for 25-30 minutes, flipping once in the middle, or until the falafels are nicely browned on both sides.

While the falafels bake, combine your milk, tofu, vinegar, dill, cucumber, and garlic in a small bowl. Whisk vigorously until everything is well mixed and the sauce is nice and creamy. You can also throw all these ingredients in a blender and let it do the work for you. Place this mix in the frig to chill and let the flavors meld just a bit more. As the clock ticks by and your kitchen begins to smell amazing, chop up some fresh lettuce, tomatoes, and kalamata olives for garnish.