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

Drain and rinse

Drain the soaked chickpeas and rinse well. Pat lightly with paper towels to remove excess surface moisture.

Process ingredients

In a food processor, combine drained chickpeas, 1/2 cup chopped onion, 1/2 cup packed parsley, 1/4 cup packed cilantro, 3 garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp black pepper and 1 tsp salt. Pulse until mixture is coarse and holds together when pressed. Scrape down bowl as needed. Do not over-process into a paste.

Add binders

Transfer mixture to a bowl and stir in 1/2 tsp baking powder and 2 tablespoons flour. If mixture is too loose to shape, refrigerate 30 minutes; if too wet, add 1 more tablespoon flour.

Shape falafel

Using wet hands or a small ice-cream scoop, form the mixture into 4 equal balls (about 1.5–2 inches each) or slightly flattened patties for even frying. Place on a tray and chill 10 minutes to firm.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet to reach roughly 1/2 inch depth (or heat a shallow fryer to 350°F / 175°C). Heat oil over medium-high heat until shimmering but not smoking.

Fry falafel

Carefully add falafel in a single layer (do not overcrowd — fry in two batches if needed). Fry 2–3 minutes per side until deep golden brown and crisp. Adjust heat to maintain oil temperature. Transfer to a paper towel-lined plate to drain excess oil.

Tahini Sauce

Whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 1/2 teaspoon minced garlic and 1/4 teaspoon salt in a small bowl. The tahini may seize; slowly add 2 tablespoons water, whisking until a smooth, pourable sauce forms. Taste and adjust lemon, water or salt as needed. If too thick, add additional water 1/2 tsp at a time.

Garnish & Serving

Arrange 4 falafel pieces on a small serving plate. Add one pickle and one halved cherry tomato beside each falafel (or arrange pickles and tomatoes as preferred). Drizzle 1–2 tablespoons tahini sauce over the falafel or serve sauce on the side for dipping.

Garnish with a sprinkle of fresh parsley leaves and serve immediately with lemon wedges for squeezing. Serve warm.