Flavorful Falafel Pita: A Culinary Journey

Place 1 ½ cups dried chickpeas in a large bowl, cover with cold water, and let soak for 12-24 hours, changing water once. Drain and rinse thoroughly.

In a food processor, combine soaked chickpeas, ½ cup fresh parsley, ½ cup fresh cilantro, ½ small white onion, 3-4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, ½ teaspoon baking soda, 1 teaspoon salt, and ¼ teaspoon black pepper. Pulse until finely chopped with a coarse, crumbly texture. Transfer to a bowl, stir in 2 tablespoons all-purpose flour, cover, and refrigerate for at least 30 minutes.

Preheat air fryer to 375°F (190°C) or oven to 400°F (200°C). Shape mixture into 1 ½ - 2 inch patties. Brush or spray with olive oil. Air fry for 10-12 minutes, flipping halfway, or bake for 20-25 minutes, flipping halfway, until golden brown and crispy.

In a bowl, whisk together ½ cup tahini, ¼ cup fresh lemon juice, 1-2 cloves minced garlic, and ¼ teaspoon salt. Gradually add 2-4 tablespoons cold water, 1 tablespoon at a time, whisking until smooth and creamy.

Warm pita breads. Open each pita, fill with tahini sauce, 3-4 falafel patties, shredded lettuce, diced tomatoes, diced cucumber, and pickled turnips or pickles. Serve immediately.