Blend the chickpeas with onion, garlic, cumin and lemon zest.

Grate zucchini finely, squeeze well and add them to the chickpeas. Season the mixture with salt and pepper then place it in the fridge.

Put the flour on a large cutting board forming a pile, add baking powder around and salt in the center.

Pour in the center also the oil and begin to knead adding water little by little.

Once you have a smooth and homogeneous dough divide it into 4-5 equal balls and let it rest on the cutting board, covered with a cloth.

Preheat the oven to 400°F, get a large baking pan and grease it lightly with olive oil.

Take the zucchini falafel dough from the fridge, form small balls then flatten them a bit and line on the baking pan.

Brush lightly the falafel with olive oil and bake about 30 minutes, or until they are lightly golden.

Meanwhile let's prepare the bread: heat a large nonstick skillet, roll each dough ball about 3 mm thick.

Cook the bread on the hot skillet, over medium heat two minutes per side.

Place the bread on the cutting board and let it cool slightly, let warm the falafel when they're done too.

Fill the bread with piadina with radicchio spread, the falafel, fresh radicchio leaves and close with a toothpick and a cherry tomato.

Serve warm or room temperature.