Ingredients

Falafel

• 2 (15 oz) cans chickpeas, drained, rinsed and patted dry
• ½ small onion, roughly chopped
• 3 cloves garlic
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ cup vegetable oil, for frying

Tahini sauce

• ⅓ cup tahini
• 1 lemon, juiced
• 1 small clove garlic, grated
• 3 to 5 tablespoons cold water
• Pinch of salt

To serve

• 5 pita breads, halved
• Sliced cucumber, tomato and red onion
• Shredded lettuce

Instructions

1. Pulse the onion, garlic, parsley and cilantro in a food processor until finely chopped. Add the chickpeas, cumin, coriander and salt and pulse until coarse and sandy, not smooth.
2. Stir in the flour and baking powder. Shape into 15 small patties about ½ inch thick.
3. Whisk the tahini, lemon juice, garlic and salt, adding cold water a tablespoon at a time until it is smooth and drizzly.
4. Heat the oil in a large skillet over medium-high. Fry the patties in batches for 3 to 4 minutes per side, until deep golden and crisp. Break one open to check that it is steaming hot in the middle.
5. Stuff the warm pitas with falafel, vegetables and a big drizzle of tahini sauce.

Notes

• Shaped, uncooked patties keep in the fridge for a day. Chilling them actually helps them hold together.
• The tahini sauce keeps 5 days in the fridge. Thin with water if it gets thick.