Crispy Falafel Pita Pocket

Drain soaked chickpeas and pat dry. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (optional), and salt until coarse and mixture holds together when pressed.

Transfer mixture to a bowl. Stir in baking powder and flour. Cover and refrigerate for 30 minutes to firm the mixture for easier handling.

Heat vegetable oil to 350°F (175°C) to a depth of 2 inches in a deep skillet.

With damp hands or a falafel scoop, form mixture into small balls or patties about 1 1/2 inches wide. Fry in batches for 2 to 3 minutes per side until golden brown and crisp. Drain on paper towels.

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

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