Herbed Pistachio Falafel Pitas with Lemon Tahini

1

In a food processor, pulse the shelled pistachios, fresh parsley, cilantro, onion, and garlic cloves until finely minced.

2

Add the dried chickpeas, cumin, coriander, flour, baking powder, 1 teaspoon of salt, and a pinch of black pepper to the processor.

3

Pulse the mixture repeatedly until it is coarse and grainy but holds together when squeezed. Be careful not to puree it into a smooth paste.

4

Form the mixture into 12 to 16 small round patties or balls. If the mixture feels too wet to shape, add another teaspoon of flour.

5

Heat approximately 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

6

Fry the falafel in batches, being careful not to overcrowd the pan, for 3 to 4 minutes per side until deep golden brown and crispy.

7

Remove the falafel with a slotted spoon and drain on a plate lined with paper towels.

8

While the falafel cools slightly, whisk together the tahini paste, lemon juice, a pinch of salt, and cold water in a small bowl until the sauce becomes smooth and creamy.

9

Warm the pita breads in a toaster or oven, cut them open to create a pocket, and stuff generously with the fried falafel and a drizzle of lemon tahini sauce.