Tasty and Hasty

1: For falafel, mix canned chickpeas, juice from half a lemon, garlic cloves, cubed onion, cilantro, baking powder, breadcrumbs, egg, cumin, kosher salt, black pepper, and olive oil in a high-speed food processor.

2: Refrigerate the mixture for 1 hour.

3: Preheat oven to 375°F.

4: Form flat circles of the mixture on a baking sheet and bake for 20-25 minutes, flipping for an additional 5-10 minutes.

5: For the hummus, blend canned chickpeas, pesto, garlic cloves, tahini paste, lemon juice, olive oil, kosher salt, and black pepper in the same food processor, adding water slowly.

6: Prepare toppings by caramelizing onions, cutting tomato and cucumber, and preparing tahini using tahini paste diluted in water.

7: Assemble the sandwich with the falafel, pesto hummus, toppings, and pita bread.