Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place cooked sweet potato, rinsed chickpeas, cayenne pepper, minced parsley, minced garlic, cumin, coriander, sea salt, and pepper into a food processor.

Pulse until the ingredients are combined, being careful not to over blend or puree; the ingredients should hold together but maintain their texture.

Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the prepared baking sheet.

Bake for 35 minutes.

Allow to cool for at least 10 minutes before serving.

For the Spicy Cucumber Avocado Salad, place diced cucumbers, diced avocado, minced red onions or shallot, chopped dill, apple cider vinegar, lemon juice, sea salt, and cayenne pepper into a large mixing bowl.

Stir well to combine.

Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.

For the Tahini Sauce, place tahini, lemon juice, and water in a bowl and stir to combine.

Alternatively, place ingredients into a jar with a lid and shake until creamy.

To assemble the sandwich, fill pita pockets with arugula, falafel, cucumber salad, and tahini sauce.

Enjoy!