# What You Need:
→ Falafel
01 - 1 1/2 cups dried chickpeas (soaked overnight)
02 - 1/2 small onion, roughly chopped
03 - 3 cloves garlic
04 - 1/2 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon ground cayenne pepper or chili flakes (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking powder
11 - 2 tablespoons all-purpose flour
12 - Vegetable oil, for frying
→ Tahini Sauce
13 - 1/2 cup tahini (sesame paste)
14 - 2 tablespoons lemon juice
15 - 1 clove garlic, minced
16 - 1/4 teaspoon salt
17 - 4 to 6 tablespoons cold water, as needed
→ Assembly
18 - 4 pita breads, warmed
19 - 1 cup shredded lettuce
20 - 1 cup diced tomatoes
21 - 1/2 cup sliced cucumber
22 - 1/4 cup diced red onion
23 - Fresh parsley leaves, for garnish
# How To Make It:
01 - Drain soaked chickpeas and pat dry. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne if used, and salt in a food processor. Pulse until mixture is coarse and holds together when pressed.
02 - Transfer mixture to a bowl, stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm up.
03 - Heat vegetable oil to 350°F (175°C) in a deep skillet, filling to about 2 inches deep.
04 - With wet hands or a falafel scoop, shape mixture into 1 1/2-inch balls or patties.
05 - Fry falafel in batches for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.
06 - Whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water until smooth and pourable.
07 - Cut pita breads in half to create pockets. Fill each with lettuce, tomatoes, cucumber, red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and garnish with fresh parsley. Serve immediately.
