Falafel Vegetarian Plate Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Process until the mixture is finely ground but not pureed, it should have a slightly coarse texture. Do not over-process.

Transfer the chickpea mixture to a bowl and stir in the baking soda. Mix well. If the mixture feels too wet, you can refrigerate it for 15-20 minutes. Using a falafel scoop or your hands, form the mixture into small patties or balls, about 1 to 1.5 inches in diameter. Ensure they are compact so they do not fall apart during frying.

In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat to about 350-375F (175-190C). It is important to have enough oil for the falafel to be fully submerged. If you do not have a thermometer, test a small piece of the mixture; it should sizzle immediately and float.

Carefully place a few falafel patties into the hot oil, making sure 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 mixture.

While the falafel are frying, prepare the tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, and water until smooth. Add more water, one tablespoon at a time, until the sauce reaches your desired consistency, usually a pourable, creamy texture. Season with a pinch of salt if desired.

Arrange the freshly fried falafel on a platter alongside shredded lettuce, diced tomatoes, diced cucumbers, and sliced pickled turnips or pickles. Serve with warm pita bread and a generous drizzle of the creamy tahini sauce. Guests can assemble their own sandwiches or enjoy the components separately.