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1
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches.
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2
Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size.
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3
Drain and rinse thoroughly.
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4
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either.
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5
Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed.
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6
Taste and season with salt and pepper.
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7
Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
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8
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
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9
Roll the falafel mixture into ping-pong size balls.
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10
(Alternatively, use an ice cream scoop.)
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11
Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom.
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12
Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch.
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13
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
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14
Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each.
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15
Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers.
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16
Serve immediately.
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17
1/2 cup tahini (sesame seed paste)
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18
1/2 cup plain yogurt or water
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19
1 lemon, juiced
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20
2 garlic cloves, chopped
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21
Pinch salt
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22
Pinch paprika
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23
Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce.
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24
Adjust seasoning, to taste, and serve with falafels or as a salad dressing.
