Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Add 1/2 tsp baking soda, stir, and soak 12–18 hours at room temperature until doubled and very soft. Drain thoroughly and pat dry with paper towels.

Prepare falafel mix

In a food processor add drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, 1.5 tsp salt, black pepper and 1/2 tsp baking powder. Pulse until a coarse, grainy paste forms — mixture should hold together when pressed but not be a smooth purée. Scrape down sides as needed. Add 2 tbsp flour and pulse 2–3 times to bring the dough together. Transfer to a bowl, cover, and refrigerate 30–60 minutes to firm up.

Form falafel

Heat vegetable oil in a deep skillet or pot to 350°F (175°C) — you should have about 1–1.5 inches of oil. Wet your hands and shape chilled mixture into small balls or patties about 1.5 inches in diameter (makes ~12). Place on a tray while oil heats.

Fry falafel

Fry falafel in batches without overcrowding, turning occasionally, until deep golden brown and crisp, about 3–4 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if assembling later.

Eggplant Hot Sauce

Roast eggplants

Preheat oven to 425°F (220°C). Prick eggplants with a fork and place on a baking sheet. Roast 30–35 minutes, turning once, until skin is charred and flesh is very soft. Alternatively, grill over high heat until charred. Let cool slightly.

Scoop and drain

Split roasted eggplants and scoop flesh into a sieve or colander. Let drain 10 minutes to remove excess moisture, then transfer to a bowl and roughly mash with a fork or chop for a smoother sauce.

Finish sauce

In a skillet over medium heat, warm 2 tbsp olive oil and sauté 1 minced garlic clove for 30 seconds until fragrant. Add mashed eggplant, 1 tbsp tomato paste, 2 tbsp lemon juice, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 3/4 tsp salt and 1/4 tsp black pepper. Cook, stirring, 3–5 minutes to combine and deepen flavor. Adjust seasoning and add more lemon if needed. Cool to warm before serving.

Tahini Sauce

Whisk tahini

In a bowl, combine 3/4 cup tahini and 2 tbsp lemon juice. Whisk — mixture will thicken and may seize.

Thin and season

Slowly whisk in cold water, 1–2 tbsp at a time, until sauce is smooth and pourable (about 1/2 cup total). Stir in 1 tsp minced garlic and 1/2 tsp salt. Taste and adjust lemon, salt, or water to desired tang and consistency. Drizzle with 1 tsp olive oil if desired.

Assemble & Serve

Prepare pita and fillings

Warm pita halves briefly in a dry skillet or oven wrapped in foil for 5 minutes. Slice tomato and cucumber. Have pickles and parsley ready.

Build sandwiches

Open each pita half and spread about 1–2 tbsp eggplant hot sauce inside. Place 2 falafel balls (or 1 large) into each pita half (you should get 6 halves). Add tomato and cucumber slices and a spoonful of pickles if using.

Finish with tahini

Drizzle 1–2 tbsp tahini sauce over the falafel in each sandwich and garnish with parsley. Serve remaining eggplant hot sauce and tahini on the side for dipping.

Serve

Arrange 6 half-pita sandwiches on a platter with small bowls of eggplant hot sauce and tahini. Best enjoyed immediately while falafel are crisp.