Soak the chickpeas in water overnight.
Preheat oven to 375 F.
Beat the egg with the water and vinegar, and pour it into a bowl with the warrior bread mix. Stir well to combine.
Split the dough in half and place the two halves onto a piece of parchment paper.
Top with another parchment and roll the dough out into 2 8 inch rounds, about 1/4 inch thick.
Remove the top parchment and bake for 35 minutes. Remove from oven.
Put the tahini ingredients into a food processor and process until fully combined and no large chunks remain. Store in the fridge until ready.
Scrape out the food processor but no need to wash it.
Drain and rinse the chickpeas. Add the falafel ingredients and pulse to combine. Continue to pulse about 30-50 times until the chickpeas are mostly broken up and the mixture is coarse but can be formed into balls when squeezed in your hand.
Preheat oven to 350. Brush a muffin tin with some olive oil.
Put about 2 tablespoons of chickpea mixture into each muffin spot and lightly press down. Bake for 20 minutes until browned.
Remove the falafel from the pan.
Cut the pita in half, and then run a knife through the center to open it up.
Fill each pita half with lettuce, tomato, cucumber, and falafel, and top with the tahini sauce.