Pre heat oven to 425* F.
Into the bowl of your food processor add the onion, garlic, spices and lemon juice. Pulse a few times to chop the onion. Scrape down the bowl of the food processor with a rubber spatula and pulse a couple more times.
Add the herbs, and pulse a few more times to chop the herbs and combine them with the onion and garlic. Scrape down the sides of the bowl and pulse once more.
Next add the chickpeas and tahini and pulse, scraping down the sides of the bowl occasionally until the chickpeas are combined with the herb and onion, but not smooth- you still want to see chunks of chickpeas. If you completely blend the chickpeas, the falafel will turn out dense and gummy. Work carefully and only use the pulse button.
Pour the chickpea mixture into a large bowl and sprinkle the chickpea flour on top of the mixture. Gently fold the flour in with your spatula. Your mixture should be tacky to the touch but shouldn't completely stick all over your hands. I start with ½ cup of flour and its usually perfect but add ¼ cup more if you think you need it.
Onto a parchment lined baking tray portion your dough out into heaped ⅓ cup mounds. After the mixture has been portioned, form them into burgers and place back onto the tray leaving about an inch and a half of space between each burger.
Bake at 425* F for 20 minutes, remove from the oven add flip each burger over with a spatula, then put back into the oven for 10-12 more minutes. They should be golden brown.
While the falafel is in the oven, make the condiments. To make the slaw, combine red cabbage, lemon juice and salt in a bowl and using your hands. massage the cabbage until it has softened a little bit. About 1 minute.
To make the tahini spread, pour tahini, lemon juice salt pepper and water into a jar and shake vigourously until well combined and smooth.
To assemble, some tahini spread onto a bun, top with a burger and top the burger with a handful of slaw and any other burger toppings you like. Enjoy!