Falafel in Pita

Place the drained chickpeas, red onion, garlic, parsley, and cilantro in a food processor. Add the flour or breadcrumbs, ground cumin, ground coriander, cayenne pepper, salt, and pepper. Pulse until you get a coarse but cohesive mixture. Do not over-process; some small chunks are desirable. Let it rest for 15 minutes.

Heat about 2-3 inches of vegetable oil in a deep pan or deep fryer to medium-high heat (approx. 170-180°C / 340-350°F). Form the mixture into walnut-sized balls or flatter patties. Carefully place them into the hot oil and fry in batches for 3-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Prepare the tahini sauce: whisk together tahini, lemon juice, minced garlic, and cold water in a bowl until creamy. Add a little more water if it's too thick. Season with salt. Prepare the salad: dice the cucumber and tomato, shred the lettuce and thinly slice the red onion, then mix them in a bowl.

Warm the pita breads in a dry pan, oven, or microwave until soft and slightly puffed. Cut open the pitas, fill them with fresh salad, add 3-4 falafel balls, and drizzle generously with tahini sauce. Serve immediately!