Place 1 cup dried chickpeas in a bowl and cover with at least 3 inches of cold water. Soak overnight or for at least 8–12 hours until enlarged and very soft. Do not use canned chickpeas for best texture.

Drain and prep

Drain the soaked chickpeas well and pat lightly with paper towel to remove excess surface water. Do not puree wet chickpeas or they will be mushy.

Process mixture

In a food processor, combine drained chickpeas, 1/2 cup chopped onion, parsley, cilantro, dill (if using), 3 cloves garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp pepper. Pulse in 10–15 short bursts until the mixture is coarse and holds together when pressed — it should be gritty, not smooth. Scrape down bowl as needed.

Bind and rest

Transfer mixture to a bowl. Stir in 2 tablespoons flour and 1/2 tsp baking powder. If mixture seems too wet to form balls, add up to 1 more tablespoon flour. Cover and refrigerate 20–30 minutes to firm up.

Form falafel

Using wet hands or a cookie scoop (about 1.5 tablespoons), form mixture into compact balls or flattened patties (about 1–1.5 inches diameter). Place on a tray while you heat oil.

Fry or bake

Frying: Heat 1/2 cup oil in a heavy skillet or pot to 350°F (175°C). Fry falafel in batches 3–4 minutes, turning, until deep golden and crisp. Drain on paper towels. Baking (healthier): Preheat oven to 400°F (200°C). Lightly oil a rimmed baking sheet or use parchment. Arrange patties, brush tops with oil, and bake 12–15 minutes, flip once, until golden and crisp on both sides. For extra crispness, finish under broiler 1–2 minutes watching closely.

Tahini Sauce

Whisk together 1/2 cup tahini, 3 tablespoons lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp cumin. The mixture will seize up; gradually whisk in 3 tablespoons warm water (or more, 1 tsp at a time) until you reach a pourable but creamy consistency. Taste and adjust salt or lemon as needed.

Pita & Salad

Prepare salad: combine 4 cups mixed greens, diced tomatoes, sliced cucumber, and 1/4 cup thinly sliced red onion in a bowl. Toss lightly with a squeeze of lemon and a pinch of salt, or leave plain so diners can dress to taste.

Warm pitas: Lightly warm pita pockets in a dry skillet over medium heat 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep warm.

Assemble: Cut or open each warm pita to form a pocket. Add a generous handful of salad, 3–4 falafel balls or 2 larger patties, a drizzle (or 2–3 tablespoons) of tahini sauce, sprinkle chopped parsley, and add optional pickles or hot sauce. Serve with lemon wedges on the side.