Falafel Vegetarian Plate Tahini

Drain the soaked chickpeas thoroughly. In a food processor, combine the drained chickpeas, roughly chopped onion, fresh parsley, fresh cilantro, peeled garlic cloves, cumin powder, coriander powder, salt, and black pepper. Pulse until the mixture is finely ground but still has some texture, not a paste. Add the baking soda and pulse briefly to incorporate.

Transfer the falafel mixture to a bowl, cover it tightly, and refrigerate for at least 30 minutes. This chilling step is crucial as it helps the mixture firm up, making the falafel easier to shape and preventing them from crumbling during frying.

Using a falafel scoop, a small ice cream scoop, or your hands, form the chilled mixture into small, flat patties or balls, approximately 1.5 inches (4 cm) in diameter. Ensure each falafel is compact and holds its shape well.

In a separate small bowl, whisk together the tahini paste, freshly squeezed lemon juice, minced garlic, and salt. Gradually add cold water, whisking continuously, until the sauce becomes smooth and has a pourable, creamy consistency. Adjust the amount of water as needed to reach your desired thickness.

Heat the vegetable oil in a deep pot or a deep fryer to 350-375F (175-190C). Carefully drop a few falafel patties into the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.

Remove the fried falafel using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining falafel mixture. Once all falafel are cooked, arrange them on a serving platter with fresh pita bread, shredded lettuce, diced tomatoes, diced cucumbers, and pickled turnips. Drizzle generously with the prepared tahini sauce and serve immediately for the best experience.