These crispy little bites start with dried chickpeas soaked overnight and pulsed with fresh parsley, cilantro, garlic, and warm spices until the mixture turns coarse and fragrant. A quick chill firms everything up before each ball gets rolled and fried to a deeply golden, craggy crust that gives way to a tender, herb-flecked center. The tahini sauce, brightened with plenty of lemon juice and a hit of raw garlic, is whisked to a silky ribbon that's perfect for drizzling or dunking. A dusting of paprika and a squeeze of lemon at the table bring the whole platter to life. Serve them as a snack, tuck them into a bowl, or pile them high for a crowd — either way, this one's a genuinely solid pick for a gluten free spread.
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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.
Combine the drained chickpeas, onion, garlic (for the falafel), parsley, cilantro, cumin, coriander, cayenne, and salt in a food processor. Pulse in short bursts, 15–20 pulses total, scraping down the sides as needed, until the mixture resembles coarse, slightly damp sand — no whole chickpeas remain, but the texture is not a smooth paste. Transfer to a bowl.
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