Falafel Pitas with Tahini Sauce

Ingredients

• 1 cup dried chickpeas, soaked in cold water 18 to 24 hours (not canned)
• 1/2 small onion, chopped
• 3 cloves garlic
• 1 cup packed parsley and cilantro leaves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp baking powder
• vegetable oil, for frying
• For the tahini sauce: 1/3 cup tahini
• 3 tbsp lemon juice
• 1 small clove garlic, grated
• 1/4 cup cold water, plus more as needed
• salt
• To serve: 4 pitas, warmed
• chopped tomato and cucumber
• pickled red onion or turnip
• shredded lettuce

Steps

1. Drain the chickpeas well. Pulse them with the onion, garlic, herbs, spices and salt in a food processor or blender until finely ground but not a paste. Chill 30 minutes, then stir in the baking powder.
2. Whisk the tahini, lemon juice and garlic, adding water a spoonful at a time until smooth and pourable. Season with salt.
3. Shape the mixture into 1 1/2-inch patties. Heat 1/2 inch of oil in a skillet to 350°F.
4. Fry the falafel in batches until deep golden and crisp, 2 to 3 minutes per side. Drain on paper towels.
5. Open the pitas and fill with lettuce, tomato, cucumber, pickles and 3 or 4 falafel. Drizzle with tahini sauce.

TipUse soaked dried chickpeas; canned ones are too wet and the falafel fall apart in the oil.