Falafel Vegetarian Plate Tahini

Drain the soaked chickpeas thoroughly. Ensure they are very dry. This is crucial for crispy falafel. Do not use canned chickpeas as they will result in a mushy texture.

In a food processor, combine the drained chickpeas, chopped onion, garlic cloves, fresh parsley, fresh cilantro, cumin, coriander, salt, and pepper. Process until the mixture is finely ground but not pureed. It should have a slightly coarse texture. Stir in the baking soda.

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the mixture firm up. Once chilled, use a falafel scoop or your hands to form small, flat patties or balls, about 1-1.5 inches in diameter.

Heat vegetable oil in a deep pot or fryer to 350-375F (175-190C). Carefully drop the falafel patties into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per batch, or until golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

While the falafel fries, prepare the tahini sauce. In a small bowl, whisk together the tahini paste, lemon juice, and a pinch of salt. Gradually add cold water, whisking continuously, until the sauce reaches a smooth, creamy consistency. It should be pourable but not too thin.

Arrange the freshly fried falafel on a serving platter. Alongside, place bowls of diced tomatoes, diced cucumbers, shredded lettuce, and sliced pickles. Serve with warm pita bread and a generous drizzle of the creamy tahini sauce. Offer extra sauce on the side for dipping.