Ingredients:

  • 2 cups dried chickpeas (approx. 400g), soaked overnight and drained
  • 1 cup fresh parsley, packed and stems removed
  • 1 cup fresh cilantro, packed and stems removed
  • 1/4 cup fresh dill
  • 1 small yellow onion, roughly chopped
  • 5 cloves garlic, peeled
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1/2 tsp baking soda
  • 2 tbsp sesame seeds
  • 1.5 tsp fine sea salt
  • 1/2 cup high-quality tahini paste
  • 3 tbsp freshly squeezed lemon juice
  • 1 small clove garlic, grated into a paste
  • 6 tbsp ice water
  • High-heat frying oil (estimated 1/4 cup absorption)

Instructions:

  1. Thoroughly drain the soaked chickpeas. Place the chickpeas, onion, garlic, parsley, cilantro, and dill into a food processor.
  2. Pulse in short bursts until the mixture reaches a coarse sand or meal consistency. Avoid over-processing into a paste; it should hold together when squeezed but remain textured.
  3. Transfer the mixture to a large bowl. Fold in the ground cumin, coriander, cayenne, salt, baking soda, and sesame seeds until evenly distributed.
  4. Form the mixture into 20-24 small balls or discs using a falafel scoop or a small cookie scoop. These can be formed up to 24 hours in advance and kept chilled.
  5. Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry the falafel in batches for 3-4 minutes until mahogany-colored and crisp. Alternatively, air-fry at 375°F for 12-15 minutes, brushing with oil.
  6. Prepare the tahini sauce by whisking tahini paste, lemon juice, and grated garlic. Gradually add ice water one tablespoon at a time until the sauce becomes pale and creamy.