Crispy on the outside and tender in the center, these chickpea patties get their deep flavor from fresh parsley, cilantro, garlic, and a warm hit of cumin and coriander. Everything gets tucked into a toasted pita with crunchy cucumber, juicy cherry tomatoes, and shredded romaine for a fresh, textured bite in every mouthful. A tangy tahini and lemon sauce ties it all together, whisked to a smooth, pourable consistency that soaks into the falafel just right. Pickled red onion or turnips add a bright, sharp finish if you want a little extra punch. This is exactly the kind of plant-forward, herb-heavy meal that fits naturally into a Mediterranean way of eating, built around vegetables, legumes, and good olive oil rather than heavily processed staples. It's a satisfying, veggie-packed sandwich you'll want on regular rotation.
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Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak at room temperature for 8 hours or overnight, until the chickpeas have roughly doubled in size and are tender enough to pierce with a fingernail but still raw at the center. Drain and pat dry thoroughly — excess moisture will make the falafel fall apart.
Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne (if using) to a food processor. Pulse in short bursts, 15–20 times, scraping down the sides as needed, until the mixture resembles coarse, slightly damp sand — it should hold together when pressed between your fingers but not be a smooth paste. Do not over-process.
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