Falafel Pita Pocket

Drain soaked chickpeas and pat dry. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), and salt in a food processor. Pulse until coarse and mixture holds when pressed.

Transfer mixture to a bowl, stir in baking powder and flour. Cover and refrigerate for 30 minutes for easier handling, if desired.

Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). With wet hands or a scoop, form mixture into 1 ½ inch balls or patties.

Fry falafel in batches for 2–3 minutes per side until golden brown and crisp. Drain on paper towels.

Whisk tahini, lemon juice, garlic, and salt in a bowl. Gradually whisk in cold water until smooth and pourable.

Cut warm pita breads in half to form pockets. Fill each with lettuce, tomatoes, cucumber, onion, and 3–4 falafel pieces. Drizzle with tahini sauce and garnish with parsley. Serve immediately.