Falafel Vegetarian Plate Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, chopped parsley, cilantro, onion, and minced garlic. Process until the mixture is finely ground but not pasty. Do not over-process.

Transfer the chickpea mixture to a large bowl. Add the flour, baking soda, cumin powder, coriander powder, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed. Cover and refrigerate for at least 30 minutes to firm up.

Heat the vegetable oil in a deep pot or fryer to 350-375°F (175-190°C). Using a falafel scoop or your hands, form the mixture into small patties or balls, about 1.5 inches in diameter. Ensure they are compact so they do not break apart during frying.

Carefully lower the falafel into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

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

Arrange the freshly fried falafel on a serving platter. Surround them with fresh diced tomatoes, cucumbers, shredded lettuce, and pickled turnips or cucumbers. Serve with warm pita bread and drizzle generously with the prepared tahini sauce.