Add all of the prepared ingredients to a food processor. Pulse until the mixture becomes crumb-like, but a little on the softer side - moldable. Pulsing will give you more control over the falafel mixture consistency. If you blend on high for too long, it will turn into hummus. Chill in the fridge for at least 1hour.
Preheat the oven to 450*F.
Line a baking sheet with parchment paper. Take about a tbsp size amount (think golf ball) of the mixture and roll it into a ball. Place the ball onto the sheet. Repeat, spacing the falafels a couple inches apart.
Bake for 12mins, and then *broil for another 3-5mins on high until golden brown. Broiling will ensure the tops of the falafels are cooked & crispy. Remove from the oven and place the falafels on a cooling rack.
Once the cucumber is grated, take a towel or piece or paper towel, and place the cucumber in the centre. Over the sink, twist both sides of the towel and wring out any excess water.
In a bowl, add all of the ingredients. Stir well. Make any adjustments to your liking to taste. Refrigerate in an airtight container or serve. Good for uptown 3days.
~ I used whole wheat pitas, purple cabbage, grated carrot, and red leafy lettuce in addition to the fresh falafels & tzatziki.