Preheat the oven to 375 degrees F. In a standard-size food processor*, pulse herbs a few times to chop finely. Add pistachios and pulse once more to chop into very small pieces. Next add chickpeas, garlic, and onion. Process to combine. Add cumin, flour, baking powder, salt, and olive oil. Process one final time, scraping down the sides of the bowl as needed. It does not need to be perfectly combined, but should be holding together.

Oil a large half sheet pan to help with sticking (or use a silicone mat/parchment paper). Form small patties with the falafel mixture (a couple TBS each) and flatten onto the tray, evenly spaced apart. You should end up with between 20 and 25 pistachio falafel.

Bake for 7 minutes, remove from the oven, and carefully flip. Bake for 7 minutes more, or until falafel are browned but not burnt. Remove from oven and let cool.

To make herbed tahini yogurt, mix together yogurt, herbs, tahini, lemon juice, and salt in a small bowl. Taste and add more seasonings as desired (salt for overall flavor , lemon juice for brightness, and tahini for nuttiness).