Crispy Falafel Pita with Tahini Sauce

Add soaked chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse until the mixture becomes finely ground and holds together when pressed. Avoid blending into a smooth paste because falafel needs a slightly coarse texture. Transfer the mixture to a bowl and mix in flour, cumin, coriander, smoked paprika, salt, pepper, and baking powder. Cover and refrigerate for at least 20 minutes to help the falafel hold its shape.

Shape the mixture into small patties, about 2 tablespoons each. Heat olive oil in a large skillet over medium heat. Place falafel patties in the pan and cook for about 3–4 minutes per side until golden brown and crispy. Transfer cooked falafel to a plate lined with paper towels to remove excess oil.

In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Slowly add cold water while mixing until the sauce becomes smooth and creamy. Warm pita bread in a dry skillet for about 30 seconds per side until soft and flexible.

Slice each pita open and fill with lettuce, cucumber slices, tomatoes, and crispy falafel. Drizzle generously with homemade tahini sauce. Finish with fresh parsley and serve immediately while the falafel is warm and crispy.