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 black pepper. Pulse until the mixture is finely ground but not pureed. It should have a slightly coarse texture. Transfer the mixture to a bowl, stir in the flour and baking soda. Cover and refrigerate for at least 30 minutes to firm up.

Remove the falafel mixture from the refrigerator. Using a falafel scoop or your hands, form the mixture into small, golf-ball sized patties or balls, about 1-1.5 inches in diameter. Ensure they are compact to prevent crumbling during frying.

In a small bowl, whisk together the tahini, lemon juice, and a pinch of salt. Gradually add cold water, whisking continuously, until the sauce reaches a smooth, creamy, and pourable consistency. Adjust water as needed. Taste and adjust seasoning.

In a separate bowl, combine the diced cucumber, diced tomatoes, and thinly sliced red onion. You can dress this with a simple lemon-olive oil vinaigrette if desired. Arrange the shredded lettuce and pickled turnips (or other pickles) on serving plates.

Heat the vegetable oil in a deep pot or fryer to 350F (175C). Carefully drop the falafel into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy on all sides. Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Arrange the freshly fried falafel on individual serving plates alongside the prepared salad, shredded lettuce, and pickled vegetables. Drizzle generously with the creamy tahini sauce. Serve immediately with warm pita bread if desired, allowing everyone to build their own delicious vegetarian falafel plate.