Baked Falafel with Greek Yogurt Cucumber Raita

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Falafel:

Nonstick cooking spray, for the baking sheet

Two 15-ounce cans chickpeas, drained and rinsed 

1/2 cup fresh cilantro leaves 

1/2 cup fresh parsley leaves 

1/2 cup tahini 

2 teaspoons sesame seeds 

1 teaspoon chili powder 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

4 cloves garlic 

1 large egg 

1/2 cup chickpea flour 

Zest and juice of 1 Meyer lemon 

Flaky sea salt 

Raita Yogurt Sauce:

2 cucumbers, roughly chopped

1 cup chopped fresh mint 

2 cloves garlic, chopped 

1 cup nonfat Greek yogurt 

Kosher salt