Falafel Vegetarian Plate Tahini

Ensure your dried chickpeas have been soaked in cold water overnight, or for at least 12-18 hours. Drain them well and pat them dry with a clean towel. It is crucial they are dry for the best falafel texture.

In a food processor, combine the drained chickpeas, chopped onion, garlic cloves, fresh parsley, fresh cilantro, ground cumin, ground coriander, and salt. Process the mixture until it is finely ground but not pureed. It should have a coarse, crumbly texture. Transfer the mixture to a large bowl, stir in the baking soda, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.

Remove the falafel mixture from the refrigerator. Using a falafel scoop or your hands, shape the mixture into small patties or balls, about 1 to 1.5 inches in diameter. Press them firmly to ensure they hold their shape during frying. Place the shaped falafel on a baking sheet lined with parchment paper.

Heat the vegetable oil in a deep pot or fryer to 350-375F (175-190C). Carefully drop the falafel patties into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

While the falafel are frying, prepare the tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. Gradually add cold water, a tablespoon at a time, whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency. Adjust seasoning to taste.

Arrange the freshly fried falafel on a large serving plate alongside warm pita bread, shredded lettuce, diced tomatoes, diced cucumbers, and an assortment of pickles. Drizzle generously with the creamy tahini sauce. Serve immediately and allow guests to build their own falafel sandwiches or enjoy as a platter.