Soak dried chickpeas in cold water for 12 hours and drain completely. Spread on kitchen towel and pat dry thoroughly to avoid soggy falafel.
1.5 cups dried chickpeas
Add drained chickpeas, parsley, onion chunks, garlic cloves, ground cumin, ground coriander, and salt to the food processor. Pulse 8-10 times using short pulses until the mixture resembles coarse breadcrumbs with texture, not a smooth paste. Scrape down sides as needed.
1.5 cups dried chickpeas, 1 cup fresh parsley, 0.5 cup fresh cilantro, 1 medium onion, 4 cloves garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt
Transfer the mixture to a bowl; stir in baking powder and all-purpose flour until combined. Cover and refrigerate for 30 minutes to firm up the mixture for easier shaping.
1 tsp baking powder, 2 tbsp all-purpose flour
Heat 3 inches of neutral oil (vegetable or canola) in a heavy pot to 350°F, monitored with a thermometer. Form the falafel mixture into 1.5-inch balls using a scoop or your hands.
Fry 4-5 falafel balls at a time for 5-7 minutes until deep golden brown and crisp. Avoid overcrowding. Use a slotted spoon to transfer falafel to a wire rack for draining. Maintain oil temperature between 350-375°F by adjusting heat as needed during frying.
To make the tahini sauce, whisk together tahini, lemon juice, cold water, minced garlic, and salt to taste. Adjust consistency by adding more water if needed, serving alongside warm falafel.
0.5 cup tahini, 0.25 cup lemon juice, 0.25 cup cold water, 1 clove garlic, salt
