Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
Place drained chickpeas in a food processor with parsley, onion and garlic. Add oat flour, salt, cumin, cardamom, coriander, and cayenne pepper. Blend until consistency is a chunky paste. Cover and place in the fridge. Once cool use a scoop to create small patties.
Heat coconut oil in a deep frying pan and fry falafel in batches for 2-3 minutes on each side.
To make the sauce, mix Violife Creamy Garlic & Herbs, tahini and lemon juice.
To serve place lettuce, tomato and falafel in a pita bread and drizzle with the tahini sauce.