Place 1 cup dried chickpeas in a bowl and cover with 4 cups cold water. Soak at room temperature 12–24 hours until chickpeas have doubled in size. Drain and rinse well.

Process mixture

In a food processor, add the drained chickpeas, 1/2 cup chopped onion, 3 garlic cloves, 1/2 cup packed parsley, 1/4 cup packed cilantro (or additional parsley), 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground black pepper and 1.5 tsp salt. Pulse in 10–15 short bursts, scraping down the bowl as needed, until the mixture is finely ground and holds together when pinched but is not a paste. You want a coarse, slightly grainy texture.

Adjust binding

Transfer the mixture to a bowl. Stir in 1/2 tsp baking powder and 2 tablespoons flour to help bind. If the mixture seems too wet and won’t hold, add up to 1 more tablespoon flour. Cover and refrigerate 30 minutes to firm up (this makes shaping easier).

Shape falafel

Heat 1 cup vegetable oil in a deep skillet or pot over medium heat to 350°F (about a steady bubble when a small piece of mixture is dropped in). Using a 2-tablespoon scoop or your hands, form the mixture into flattened balls or patties about 1 1/2 inches across. Keep a wet towel nearby to prevent sticking.

Fry falafel

Fry in batches without crowding for 3–4 minutes per side, turning once, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Maintain oil temperature between batches; reduce heat slightly if browning too quickly. Alternatively, bake at 400°F for 18–22 minutes, flipping halfway, if you prefer less oil (texture will be slightly different).

Tahini Sauce

Whisk together 1/4 cup tahini, 2 tablespoons lemon juice, 2 tablespoons water and 1 minced garlic clove until smooth. If the sauce is very thick, add more water 1 tsp at a time until pourable. Season with 1/4 teaspoon salt to taste. Chill briefly or leave at room temperature.

Sandwich Assembly & Toppings

Prepare vegetables: slice tomatoes and cucumber, shred romaine, and drain/slice pickles. Lightly season tomatoes and cucumber with 1/4 tsp salt and 1/4 tsp black pepper if desired.

Warm pitas: heat pitas for 20–30 seconds in a dry skillet or wrap in foil and warm in a 350°F oven 5–8 minutes. Gently open pockets to create room for filling.

Assemble sandwiches: spread about 1 tablespoon tahini sauce inside each pita (reserve extra for drizzling). Place 3–4 falafel patties in each pita, add shredded romaine, sliced tomato, cucumber, and pickles. Drizzle additional tahini and a spoonful of plain yogurt if using. Serve immediately while falafel are hot and crisp.

Leftovers & storage: store cooled falafel in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F oven for 6–8 minutes. Store tahini sauce separately up to 3 days in fridge; stir before using.