Soak dried chickpeas overnight in plenty of water. This step is essential for texture. Canned chickpeas will not work for authentic falafel.

Drain chickpeas and add them to a food processor with onion, garlic, parsley, cilantro, and spices. Pulse until coarse—not smooth. The texture should feel grainy and thick.

Transfer to a bowl. Add baking powder and flour. Mix until the dough holds together when pressed.

Form small balls or patties using your hands. If the mixture feels too soft, chill it for 30 minutes.

Heat oil and fry until golden brown and crispy (3–4 minutes per side). Alternatively, bake or air fry until crisp and browned.

Mix tahini, lemon juice, garlic, salt, and water until smooth and creamy.

Warm pita bread. Add lettuce, tomatoes, cucumber, onions, falafel, and drizzle generously with tahini sauce.

Roll tightly and serve immediately while warm and fresh.