Drain and rinse the chickpeas, then pat dry. Add to food processor along with parsley, garlic, shallots, sesame seeds, cumin, salt, pepper, and coriander. Pulse to combine, scraping down sides 1-2 times to be sure all mixture has been combined. Avoid over-mixing; stop pulsing once it turns into a crumbly dough-like mixture.

Add flour 1 tablespoon at time until a dryer texture is achieved. Remove and shape into a ball; place into a mixing bowl, cover, and chill for 1-2 hours. Although this will help to make mixture easier to handle and mold, it may be skipped if necessary.

Scoop out mixture by tablespoons, shaping into small patties. Sprinkle with Panko bread crumbs, pressing them into each patty. Set aside.

Heat 1-2 tablespoons of coconut oil in a skillet over medium heat.

Add falafel and cook for 4-5 minutes, flipping halfway through and cooking until golden brown. Add more coconut oil as needed.

Chop olives, tomatoes, and lettuce. Top falafel with chopped veggies and serve with sliced pears on the side.