Ingredients:

  • 1 lb dried chickpeas, soaked 24 hours (do not use canned)
  • 1 cup fresh parsley, stems removed
  • 1 cup fresh cilantro, stems removed
  • 1/2 cup yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1.5 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp baking soda
  • 2 tbsp toasted sesame seeds
  • 5 large pita breads
  • 1 cup tahini sauce
  • 2 cups shredded romaine lettuce
  • 1 cup diced Persian cucumbers
  • 1 cup diced tomatoes
  • 1/4 cup pickled red onions
  • 2 cups neutral oil for frying

Instructions:

  1. Drain the soaked chickpeas and pat them dry thoroughly. Place chickpeas, parsley, cilantro, onion, garlic, lemon juice, cumin, coriander, salt, and cayenne into a food processor.
  2. Pulse the mixture until it reaches the texture of coarse sand, ensuring it holds together when squeezed but is not a smooth paste. Stir in the sesame seeds and baking soda by hand.
  3. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to allow starches to settle.
  4. Using a scoop or falafel tool, gently form the mixture into small balls or slightly flattened discs without over-compressing.
  5. Heat 2 inches of neutral oil in a heavy-bottomed pot to 350°F (175°C). Fry falafel in batches for 3–4 minutes, turning once, until deep golden brown. Drain on a wire rack.
  6. Warm pita bread until pliable. Open the pocket, spread tahini inside, and stuff with 3-4 falafel. Add lettuce, cucumber, tomato, and pickles. Drizzle with extra tahini and serve.