Add the chickpeas, garlic, onion, cilantro, parsley, cumin, and salt to a
food processor or high-speed blender and pulse until well combined.
Add the cassava flour and pulse again until well combined.
Transfer the mixture to a bowl and place covered in the refrigerator
for about 30 minutes.
While the falafel mixture is chilling, make the tahini sauce by adding
the ingredients to a food processor or high-speed blender and blend
until smooth. Set aside.
Next, preheat the oven to 375 degrees F, and line a baking sheet with
parchment paper.
Take the falafel mixture out of the refrigerator and roll into bite-sized
rounds and place on the parchment-lined baking sheet. Bake for 20-25
minutes – flipping the falafel balls over halfway through.
Serve with your tortilla wrap or pita of choice and drizzle with the
tahini sauce. Serve with optional toppings.