Place the chickpeas in a bowl and cover with water. Soak overnight.

Drain the chickpeas and cook in a pressure cooker for 5 minutes, or in a pot with salted water for 40-50 minutes.

Drain and let them sit for 5 minutes to remove excess moisture.

In a food processor, combine the chickpeas, garlic, olive oil, cumin, lemon zest, lemon juice, salt, and pepper. Process for 3-4 minutes until the mixture is smooth and uniform. Transfer to a bowl.

Finely chop the parsley and dill leaves and add to the bowl. Add the flour and mix with a spatula until well combined. Let the mixture cool.

Shape the mixture into small balls with your hands and gently flatten them. Refrigerate for 30 minutes.

Fry the falafel, turning to brown both sides, until golden.

Serve in pita bread with tzatziki, tomato, and cucumber.