# Components:
→ Falafel
01 - 1 1/2 cups dried chickpeas, soaked overnight and drained
02 - 1/2 medium onion, roughly chopped
03 - 3 cloves garlic
04 - 1/2 cup fresh parsley leaves
05 - 1/2 cup fresh cilantro leaves
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper
09 - 1 teaspoon salt
10 - 1/2 teaspoon baking powder
11 - 3 tablespoons all-purpose flour
12 - Vegetable oil, for frying
→ Pita & Fillings
13 - 4 pita breads
14 - 1 cup chopped tomatoes
15 - 1 cup shredded lettuce
16 - 1/2 cup sliced cucumber
17 - 1/4 cup sliced red onion
18 - 1/2 cup pickled turnips (optional)
→ Tahini Sauce
19 - 1/2 cup tahini
20 - 2 tablespoons lemon juice
21 - 1 clove garlic, minced
22 - 1/4 cup water (more as needed)
23 - Salt, to taste
# Directions:
01 - Drain soaked chickpeas thoroughly. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, and salt in a food processor. Pulse until the mixture is coarse but cohesive, taking care not to over-process.
02 - Transfer chickpea mixture to a mixing bowl. Stir in baking powder and flour until evenly distributed. For best texture, cover and refrigerate for 30 minutes if possible.
03 - Shape the mixture into 16 balls or patties, each approximately 1.5 inches in diameter.
04 - In a deep skillet, heat 2 inches of vegetable oil to 350°F. Fry falafel in batches, turning occasionally, until golden and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
05 - Whisk tahini, lemon juice, minced garlic, water, and salt together until smooth; adjust water for a pourable consistency.
06 - Warm pita breads. Open each pita and fill with shredded lettuce, chopped tomatoes, cucumber slices, red onion, and 3 to 4 falafel pieces. Drizzle with tahini sauce and add pickled turnips if desired.
07 - Serve promptly while falafel is warm and crisp.
