These little bites start with dried chickpeas soaked overnight until tender, then pulsed with onion, garlic, parsley, and cilantro until the mixture turns coarse and fragrant. Warm cumin, coriander, and a touch of cayenne give the falafel their signature depth, while a quick chill firms everything up so the balls hold their shape in the skillet. Fried until deeply golden and crisp outside with a tender, herby center, they're perfect for scooping up with the tangy tahini-lemon sauce whisked together on the side. A dusting of paprika and a squeeze of fresh lemon at the end bring the whole platter to life. Bright, garlicky, and endlessly dippable, these are a satisfying pick for a wheat free spread — great as a snack, a wrap filling, or piled onto a salad.
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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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