Falafel Vegetarian Plate Tahini

Ensure your dried chickpeas have been soaked in plenty of cold water for at least 12-18 hours. Drain them completely and pat dry with a clean towel. They should still be firm, not soft like canned chickpeas.

In a food processor, combine the drained chickpeas, chopped onion, fresh parsley, fresh cilantro, garlic cloves, ground cumin, ground coriander, baking soda, salt, and black pepper. Pulse until the mixture is finely ground but still has some texture, not a paste. Do not over-process.

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

Heat the vegetable oil in a deep pot or heavy-bottomed skillet over medium-high heat to about 350-375F (175-190C). Make sure there is enough oil to submerge the falafel completely.

Carefully lower a few falafel patties into the hot oil, being careful not to overcrowd 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 wire rack lined with paper towels to drain excess oil. Repeat with the remaining falafel.

While the falafel fries, whisk together the tahini, fresh lemon juice, cold water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach your desired consistency.

Warm the pita bread. Arrange the crispy falafel on a serving platter with chopped tomatoes, chopped cucumbers, sliced pickled turnips, and fresh mint leaves. Drizzle generously with the creamy tahini sauce. Serve immediately with warm pita bread for making sandwiches or as a mezze plate.