To the bowl of a food processor, add chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms. Add 4 tablespoons flour, and continue pulsing until combined. If the mixture is really sticky, add an additional 1-2 tablespoons of flour until the mixture is uniform and fairly smooth.
Form approximately 2 tablespoons of m the falafel mixture and form into a ball, continuing until you have 8 balls. Roll each ball in panko. Once they are all formed, place them in the fridge for 15 minutes to "set up".
Meanwhile, begin heating a flavorless oil in a skillet over medium heat. Oil should be approximately 1 inch high in the pan. Add falafel balls in the hot oil, evenly spacing them and not crowding the pan. Using a spatula, gently press down on the ball to form a patty. Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. Continue frying the remaining falafel (I usually do 2 batches, this will depend on the size of your pan).
Assemble sliders with falafel, lettuce, pickles and onions, herb mayo, and any additional toppings you want!
Whisk together all ingredients. Store leftovers in an airtight container in the fridge.