- Prepare the Chickpeas:
- Soak dried chickpeas in water overnight. Drain and rinse well.
- Make the Falafel Mixture:
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still has some texture.
- If the mixture is too wet to hold together, add a tablespoon or two of flour as needed.
- Form the Falafel:
- With damp hands, form the mixture into small balls or patties, about the size of a walnut.
- Fry the Falafel:
- Heat vegetable oil in a deep pan over medium-high heat. Test the oil by dropping a small piece of falafel mixture in—it should sizzle and float.
- Fry the falafel in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per side).
- Remove and drain on paper towels.
- Make the Tahini Sauce:
- In a bowl, whisk together tahini, lemon juice, garlic, and salt. Thin with water until the sauce reaches a smooth, pourable consistency.
- Serve the Falafel:
- Place falafel in pita bread with desired toppings and drizzle with tahini sauce, or serve on a platter with flatbread and toppings on the side.
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