Set a foil-lined baking sheet in the oven and preheat to 450°F.

In the bowl of a food processor, combine the parsley, chickpeas, cilantro, onion, tahini, garlic, lemon juice, cumin, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky. Transfer to a medium bowl and stir in the panko breadcrumbs.

Remove baking sheet from the oven and brush with olive oil.

Roll the mixture into 2-inch falafel balls, then gently press the into small patties, about 1/2 inch thick.  Arrange in a single layer on the prepared baking sheet.

Bake for 25 minutes, flipping halfway through, until the falafel is golden brown and lightly crispy on the outside.

Serve with your favorite accompaniments, such as pita bread, hummus, tzatziki sauce, and fresh veggies.