Falafel Vegetarian Plate Tahini

Ensure your dried chickpeas have been soaked in water overnight, then drain them completely. They should be soft but not mushy. Do not cook them.

In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, and minced garlic. Process until the mixture is finely ground but still has some texture, not a paste. Add the cumin, coriander, baking soda, salt, and black pepper. Pulse a few more times to combine. The mixture should hold together when pressed.

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 shape the mixture into small patties or balls, about 1.5 to 2 inches in diameter.

While the falafel chills, whisk together the tahini, lemon juice, minced garlic, and cold water in a small bowl until smooth. Add more water if needed to reach a creamy, pourable consistency. Season with a pinch of salt to taste.

Heat the vegetable oil in a deep pot or Dutch oven 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, turning occasionally, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

Arrange the freshly fried falafel on a serving platter. Serve alongside warm pita bread, diced tomatoes, diced cucumbers, and an assortment of pickled vegetables like turnips. Drizzle generously with the prepared tahini sauce. Offer extra sauce on the side for dipping.