Preheat your oven to 375 degrees F. Line a baking tray with parchment.

Add the onion, parsley, and garlic to a food processor. Pulse for a few seconds to chop the ingredients.

Add the chickpeas, cumin, salt, and pepper, and pulse a few times until the mixture is combined but some chickpeas pieces still remain (don't over process it to the point where it's completely smooth).

Transfer the chickpea batter to a medium bowl.

Add the breadcrumbs and aquafaba and mix the batter by hand until it's well combined.

Use a ¼ cup measuring cup to scoop the batter and form 9 falafel balls. Line them on the tray.

Place the baking tray on the center rack of the oven and bake for 15 minutes. After 15 minutes, gently flip the falafels and bake for an additional 10 minutes.

While the falafels are baking, whisk together all of the tahini sauce ingredients in a medium bowl. You can add more water if you prefer a runnier texture. Adjust seasonings to taste.

Remove the falafels from the oven.

Prepare your toppings and stuff your pitas with 2-3 falafels each. You can stuff these pitas with a variety of fresh vegetables such as tomato, red onion, parsley or cilantro, mixed greens, cucumber, avocado, and more.