How to cook:- preheat a pan. Fahrenheit. Place the drained, uncooked chickpeas and the onion half in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough can form a small ball. Add extra flour if necessary.
Oil the bottom of one or two 9-inch pie pans. Add the falafel mix into the pie pan(s) and pat it down until it is uniformly flat. Brush the top of the falafel with more oil. Bake just until the top appears dry and the falafel is firm to the touch, about 15 to 17 minutes if using 2 pie pans and 20 to 23 min if using one. Top falafel with hummus, cucumbers and tomatoes.