Traditional Israeli Falafel with Tahini Drizzle and Warm Pita

Drain the soaked chickpeas thoroughly. Combine the drained chickpeas, parsley, cilantro, onion, garlic, cumin, baking soda, salt, and black pepper in a food processor. Pulse until the mixture is finely ground but not a paste, resembling coarse sand. Do not over-process.

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

While the falafel mixture chills, prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, and cold water until smooth. If the sauce is too thick, add a little more cold water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with a pinch of salt if desired.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Form the falafel mixture into small, golf-ball-sized patties or balls. Carefully place 4-5 falafel into the hot oil, ensuring not to overcrowd the pot.

Fry the falafel for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.

Repeat the frying process with the remaining falafel mixture. Warm the pita bread in a dry skillet over medium heat for 30 seconds per side, or in a toaster.

Serve the hot falafel immediately inside warm pita bread, drizzled generously with tahini sauce.