Soak the chickpeas in sufficient water for at least 12 hours. Add cumin and coriander seeds to the soaking water.
Soak half of the soaked chickpeas for at least 2 hours in water flavored with the garlic cloves. At the end of the cooking time, season with salt.
Put the cooked chickpeas with olive oil, sesame paste and a little bit of juice of a lemon in a hand mixer form and grind to a pulp (this is called hummus ), season with salt and pepper.
Season the remaining soaked chickpeas with pepper, salt, cumin, coriander and cayenne pepper. Add parsley and a little juice of a lemon and turn through the fine disc of the meat grinder. Mix well, form into small balls (about 3-4 cm ø) and bake them in hot canola oil until done.
These balls are called falafel.
Cut the pita breads in half, unfold and spread with hummus. Top with slices of tomato, cucumber and onion and lastly add the falafel balls. Fold the breads and serve out of hand.