Falafel Plate

Ingredients

• 250 g Dried Chickpeas
• 1 pcs Onion
• 5 pcs Garlic
• 1 cups Parsley
• 8 tbsp Cilantro
• 4 tbsp Mint
• 2 tsp Cumin
• 2 tsp Coriander
• 1 tsp Aleppo Pepper
• 1.5 tsp Baking Soda
• 1 tbsp Sesame Seeds
• 2.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 750 ml Vegetable Oil
• 80 ml Tahini
• 3 pcs Lemon
• 1.06 l Water
• 2 pcs Pita Bread
• 2 pcs Tomato
• 1 pcs Cucumber
• 1 tsp Sumac
• 1 tbsp Olive Oil

Method

1. Cover {dried_chickpeas} with plenty of cold {water} and stir in a little {baking_soda}. Soak at room temperature until fully swollen and the centers lose their chalky look, then drain well.
2. In a food processor, pulse the drained {dried_chickpeas} with {onion}, {garlic}, {parsley}, {cilantro}, {mint}, {cumin}, {coriander}, {aleppo_pepper}, {sesame_seeds}, {kosher_salt}, {black_pepper}, and a little {baking_soda} until sandy and cohesive, not smooth. Scrape the bowl as needed so the mixture chops evenly.
3. Transfer the falafel mixture to a bowl and let it rest so the {dried_chickpeas} hydrate evenly and the mixture firms enough to shape cleanly.
4. In a bowl, whisk {tahini} with {lemon}, {garlic}, {water}, and {kosher_salt}. Add the {water} gradually as the {tahini} seizes, then loosens into a smooth, pourable sauce. Taste and sharpen with more {lemon} if needed.
5. Toss {tomato} and {cucumber} with {olive_oil}, {lemon}, {kosher_salt}, and {sumac} until glossy and lightly juicy. Let it sit briefly so the flavors meld while staying crisp.
6. Heat {vegetable_oil} in a deep pot over medium heat until shimmering. Shape the rested mixture into small patties or balls, then fry in batches without crowding until deep golden brown, crisp outside, and cooked through with a fluffy green center. Drain briefly and sprinkle with a little {kosher_salt} while hot.
7. Warm {pita_bread} in a dry skillet over medium heat until soft, fragrant, and lightly blistered, then wrap to keep supple.
8. Arrange the hot {dried_chickpeas} falafel with the salad, warm {pita_bread}, and {tahini}. Finish with a final squeeze of {lemon} for brightness and serve at once while the crust is crisp.