Ingredients

Instructions

1. 1

   In a food processor, combine the drained chickpeas, grated carrots, parsley, garlic, turmeric, cumin, flour, and salt.

2. 2

   Pulse the mixture several times until it is coarse and crumbly but holds together when pressed. Avoid over-processing into a smooth paste.

3. 3

   Scoop the mixture and shape it into 12 small, slightly flattened patties.

4. 4

   Heat the olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the falafel patties in the pan.

5. 5

   Cook for 3 to 4 minutes per side, or until the patties are golden brown and crispy. Transfer them to a paper towel-lined plate to drain.

6. 6

   In a small bowl, whisk together the tahini paste, lemon juice, and warm water until the sauce is smooth and pourable. Add a pinch of salt to taste.

7. 7

   Warm the pita breads, cut them open, and fill each with 3 falafel patties. Drizzle generously with the lemon-tahini sauce and serve immediately.