Falafel Pita

Drain and pat dry the soaked chickpeas thoroughly. Roughly chop the onion and garlic, and finely chop the parsley.

Add the drained chickpeas, parsley, onion, garlic, cumin, salt, pepper, and baking powder to a food processor. Pulse until the mixture resembles coarse breadcrumbs with some texture remaining—do not overprocess into a paste. The mixture should hold together when squeezed but still have small bits visible.

Add the all-purpose flour and pulse 2–3 more times to combine. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 15 minutes (or up to 2 days).

While the mixture chills, dice the cucumber and tomatoes, slice the red onion, and tear the lettuce. Set aside on a cutting board or in small bowls.

Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor; the oil must be hot enough to crisp the falafel but not so hot it burns the outside before the inside cooks.

Working in batches, form the chilled falafel mixture into 12 balls (about 1.5 inches each) and gently place them in the hot oil. Do not overcrowd the pan. Fry for 3–4 minutes, turning once, until deep golden brown on all sides.

Using a slotted spoon, remove the fried falafel to a paper-towel-lined plate to drain. Keep warm while frying the remaining batches.

Warm the pita bread in a dry skillet or over a flame for 30 seconds per side until soft and pliable.

Carefully cut or open each pita to create a pocket. Spread a thin layer of tahini-lemon sauce inside each pita.

Layer the lettuce, then add 3 warm falafel pieces to each pita. Top with diced cucumber, tomato, and red onion.

Drizzle additional tahini-lemon sauce over the vegetables. Serve immediately while the falafel is still warm and crispy. Offer extra sauce on the side for dipping.