Falafel Sandwich

Method

Soak the dried chickpeas overnight in cold water, then drain thoroughly. Process the drained chickpeas, onion, fresh herbs, garlic, and all spices together in a food processor until the mixture resembles fine breadcrumbs, being careful not to overwork it. Fold in the flour and baking powder, adjust seasoning with salt, then refrigerate for 30 minutes. Heat the vegetable oil to 170°C and carefully form the mixture into small balls or patties, frying them in batches for 3-4 minutes until golden brown and crispy. Whisk together the tahini, lemon juice, water, and a pinch of salt to create a sauce. Warm the pitta breads briefly, split them open, and fill each with lettuce, tomatoes, cucumber, red onion, and hot falafel balls, then drizzle generously with tahini sauce.