Israeli Falafel Platter with Hummus, Tahini, and Israeli Salad

Prepare the falafel: In a food processor, combine the drained chickpeas, parsley, cilantro, 1 tablespoon lemon juice, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Pulse until coarsely chopped, but not pureed. Add the flour and pulse until just combined. Form the mixture into 12 small patties.

Fry the falafel: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. Carefully add the falafel patties, a few at a time, and fry for 3-5 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the tahini sauce: In a small bowl, whisk together the tahini, 1 tablespoon lemon juice, and 1/4 teaspoon salt. Gradually add 2-3 tablespoons of cold water, whisking until smooth and creamy. Adjust consistency with more water if needed.

Prepare the Israeli salad: In a medium bowl, combine the diced cucumber, diced tomatoes, and finely diced red onion. Dress with 1 tablespoon lemon juice and a pinch of salt.

Assemble the platter: Arrange the crispy falafel, a generous scoop of hummus (store-bought or homemade), the tahini sauce, and the Israeli salad on a large serving platter. Serve immediately with warm pita bread if desired.