Falafel Sandwiches

In a large bowl, cover the chickpeas with water. Stir in the baking soda. Cover and let stand overnight. Drain, rinse and pat dry.

In a food processor, pulse the cilantro and mint until finely chopped. Add the beans, garlic, salt, pepper if desired, coriander, cumin and chili powder. Pulse until the mixture is blended and the texture of coarse meal. Transfer to a large bowl. Cover and refrigerate for at least one hour.

Stir in the sesame seeds and baking powder. Shape into sixteen 2-inch balls, then flatten slightly to form a patty shape. In an electric skillet or a deep-fat fryer, heat the oil to 375°. Fry the falafel in batches (a few at a time), until golden brown, about two minutes, turning occasionally. Drain on paper towels.

To assemble the sandwiches, spread 2 tablespoons of hummus on each pita or flatbread. Top with tomato, cucumber, lettuce, red onion slices, fresh dill and falafel. Drizzle with the tzatziki sauce.