# What You’ll Need:
→ Falafel
01 - 1 ½ cups dried chickpeas (soaked overnight)
02 - ½ small onion, roughly chopped
03 - 3 cloves garlic
04 - ½ cup fresh parsley leaves
05 - ½ cup fresh cilantro leaves
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp ground cayenne or chili flakes (optional)
09 - 1 tsp salt
10 - ½ tsp baking powder
11 - 2 tbsp all-purpose flour
12 - Vegetable oil, for frying
→ Tahini Sauce
13 - ½ cup tahini (sesame paste)
14 - 2 tbsp lemon juice
15 - 1 clove garlic, minced
16 - ¼ tsp salt
17 - 4–6 tbsp cold water (as needed)
→ Assembly
18 - 4 pita breads, warmed
19 - 1 cup shredded lettuce
20 - 1 cup diced tomatoes
21 - ½ cup sliced cucumber
22 - ¼ cup diced red onion
23 - Fresh parsley leaves, for garnish
# Method:
01 - Drain soaked chickpeas and pat dry. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne if using, and salt. Pulse until the mixture is coarse and binds when pressed.
02 - Transfer the mixture to a bowl. Stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm the mixture for easier handling.
03 - Pour vegetable oil to a depth of 2 inches into a deep skillet and heat over medium heat to 350°F (175°C).
04 - With wet hands or a falafel scoop, form the mixture into 1 ½ inch balls or patties. Fry in batches for 2–3 minutes per side or until golden brown and crisp. Drain on paper towels.
05 - Whisk tahini, lemon juice, garlic, and salt in a bowl. Gradually add cold water, whisking until smooth and pourable.
06 - Cut pitas in half to form pockets. Fill each with shredded lettuce, diced tomatoes, cucumber, red onion, and 3–4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve immediately.
