Falafel

If using dried chickpeas, soak them in cold water for 8–12 hours or overnight, then drain thoroughly and pat dry. (Do not use canned chickpeas; they are too wet and will not hold together.)

Roughly chop the onion and garlic; chop the fresh parsley and set aside 2 tablespoons for garnish.

In a food processor, combine the drained chickpeas, chopped onion, garlic, and most of the parsley. Pulse until the mixture is coarse and crumbly (not a smooth paste), about 10–15 pulses.

Transfer the mixture to a bowl and fold in the chickpea flour, cumin, baking powder, salt, black pepper, and cayenne (if using). Stir until just combined. If the mixture seems too loose, add another tablespoon of flour.

Refrigerate the mixture for at least 30 minutes (or up to 24 hours) to help the batter bind.

Heat the oil to 350°F (175°C) in a deep skillet or pot. Use a thermometer to monitor temperature.

Scoop the chilled falafel mixture into golf-ball–sized portions and gently drop into the hot oil, working in batches of 4–5 to avoid crowding the pan.

Fry for 2–3 minutes until the falafel is deep golden brown on all sides, turning occasionally with a slotted spoon. Transfer to paper towels to drain.

Warm the pita bread or tortillas and fill with warm falafel. Drizzle with tahini-lemon sauce, add sliced cucumber and tomato, and sprinkle with the reserved fresh parsley. Serve immediately.