Falafel Vegetarian Plate Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, chopped onion, fresh parsley, fresh cilantro, garlic cloves, ground cumin, ground coriander, baking soda, salt, and black pepper. Process until the mixture is finely ground but not a paste, resembling coarse sand. Do not over-process.

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the mixture firm up. Using a falafel scoop or your hands, shape the mixture into small patties or balls, about 1.5 to 2 inches in diameter.

Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3-4 inches deep. Heat the oil over medium-high heat until it reaches 350-375F (175-190C). Use a kitchen thermometer to ensure accuracy.

Carefully lower a few 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. Repeat with the remaining falafel.

While falafel are frying, whisk together the tahini, fresh lemon juice, and 0.25 teaspoon of salt in a small bowl. Gradually add cold water, starting with 0.25 cup, whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency. Add more water as needed, up to 0.5 cup.

Arrange the crispy falafel patties on serving plates. Add generous portions of shredded lettuce, diced tomatoes, diced cucumbers, and sliced pickled turnips or cucumbers. Drizzle the creamy tahini sauce generously over the falafel and salad.

Serve the Falafel Vegetarian Plate immediately with warm pita bread on the side, allowing everyone to build their own delicious bites.