Falafel from Chickpeas

Prepare the Chickpeas Drain the soaked chickpeas and pat them dry with a kitchen towel.

Make the Falafel Mixture In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, baking powder, and flour. Process until well combined and the mixture holds together when pinched.

Chill the Falafel Mixture Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour to firm up.

Form the Falafel Balls Shape the falafel mixture into small balls, about 1 inch in diameter.

Fry the Falafel Heat oil in a deep fryer or a large, deep skillet over medium heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.

Prepare the Sauce In a small bowl, whisk together the tahini, water, lemon juice, olive oil, minced garlic, and salt until smooth and creamy.

Assemble and Serve Serve the falafel in pita bread with diced tomatoes, chopped cucumbers, chopped red onions, fresh parsley leaves, and a drizzle of the tahini sauce. Serve with lemon wedges on the side.