Instructions

1. Preparing the Mixture

   Place the soaked and drained chickpeas with the onion, garlic, parsley, and cilantro in a food processor, and blend the ingredients until a fine, cohesive, but non-liquid mixture is formed.
2. Seasoning the Dough

   Transfer the mixture to a deep bowl, add the cumin, ground coriander, and salt, mix well, and then let the dough rest for 15 minutes in the refrigerator. · 15 min
3. Heating Oil and Adding Leavener

   Add the baking soda to the dough and stir well, then heat the frying oil in a deep skillet over medium-high heat.
4. Frying

   Shape the falafel using a falafel mold or two spoons, carefully drop the patties into the hot oil, and fry them until they turn golden and crispy on the outside and cook through on the inside. · 4 min
5. Assembling Sandwiches

   Remove the falafel patties and drain them on paper towels, then open the pita pockets, layer inside the tomato slices, pickles, and hot falafel patties, drizzle with tahini sauce, and serve immediately.

Nutrition / serving

Chef's tips