Falafel Vegetarian Plate Tahini

Ensure your dried chickpeas have been soaked in cold water for at least 12-18 hours. Drain them thoroughly and pat them dry with a clean cloth. This step is crucial for the falafel texture and prevents them from disintegrating during frying.

In a food processor, combine the soaked chickpeas, roughly chopped onion, peeled garlic cloves, fresh parsley, fresh cilantro, all-purpose flour, baking soda, ground cumin, ground coriander, 1 teaspoon of salt, black pepper, and cayenne pepper if using. Pulse until the mixture is finely ground but not pasty. It should have a slightly coarse texture and hold together when pressed.

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This chilling period helps the mixture firm up and makes it easier to handle. Using a falafel scoop or your hands, form the mixture into small patties or balls, about 1.5 inches in diameter.

While the falafel chills, whisk together the tahini paste, fresh lemon juice, minced garlic, and 1/4 teaspoon of salt in a small bowl. Gradually add cold water, a tablespoon at a time, whisking continuously until the sauce reaches a smooth, creamy, and pourable consistency. Adjust seasoning to your preference, adding more lemon or salt if needed.

Heat vegetable oil in a deep pot or Dutch oven to 350F (175C). Carefully drop the falafel patties into the hot oil, frying in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy on all sides.

Remove the fried falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Warm the pita bread lightly in a pan or oven. Arrange the crispy falafel on a serving plate alongside chopped tomatoes, cucumbers, sliced pickled turnips or cucumbers, and fresh mint leaves. Drizzle generously with the prepared tahini sauce and serve immediately with warm pita bread.