Instructions

• Rinse 2 cups dried chickpeas and place them in a large bowl. Add enough cold water to cover the chickpeas by about 3 inches (they will expand). Let soak overnight (~12 hours).
• Drain and rinse the soaked chickpeas thoroughly.
• In a food processor, add the drained chickpeas, 1 cup parsley, 1 small yellow onion (roughly chopped), 3 garlic cloves, 2 teaspoons coriander, 1 tablespoon ground cumin, 2 teaspoons dried dill, ½ teaspoon salt, and ¼ teaspoon black pepper. Do not add the baking powder yet.
• Pulse/process the mixture until it holds together but is not a smooth paste—stop when the mixture is coarse and can be formed when pinched. Do not overprocess.
• Transfer the mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
• After chilling, add 1 teaspoon baking powder to the falafel mixture and stir until evenly combined.
• Pour oil into a deep saucepan so it comes up about 3 inches on the sides and heat the oil to 375°F.
• Shape the falafel mixture into balls using about 2 tablespoons of mixture per ball.
• Fry the falafel in batches (do not overcrowd the pan) at 375°F, turning as needed, until golden brown and crispy. Remove with a slotted spoon and place on a paper-towel-lined plate to drain. Repeat with the remaining mixture.
• To make the tahini sauce, combine ½ cup tahini, 3 tablespoons lemon juice, 5 tablespoons water, 1 teaspoon minced garlic, and ½ teaspoon salt in a food processor. Process for about 15 seconds; add a little more water if needed to reach a thick sauce consistency.
• Serve the fried falafel with the tahini sauce.