Soak the dry chickpeas overnight. They must be dry chickpeas, falafel can’t be made with canned chickpeas. In the morning strain and rinse in cold water.

Wash and dry a full bunch of parsley and cilantro. Chop a medium yellow onion into large pieces and set aside a few peeled pieces of garlic.

Using a meat grinder or large food processor, pass chickpeas, cilantro, parsley, onion, and garlic through. Mix it all together and pass through a second time. The falafel mix should look very green at this point.

Season with salt, coriander, cumin, and cayenne (optional) to the falafel and mix well then set aside.

Place a small pot on high heat and fill 1 inch deep with avocado oil or some neutral oil with a high smoke point.

Just before frying, add a bit of baking powder to the falafel and mix well. Test the oil with a small piece of falafel. If it starts sizzling right away the oil is ready. Or you can use a thermometer and check the oil is close to 350F.

Roll the falafel mix into a ball about the size of a golf ball or using a falafel mold and drop into the frying oil. Fry for about 4-5 minutes until nicely browned and crispy. Then remove and place on a wire rack to cool.

For the tahini sauce, mix the tahini, juice of 1 lemon, and salt to taste. Then slowly add water (1 tbsp max at a time) and whisk until it’s fully incorporated. Continue adding water and whisking until you have slightly runny but still viscous consistency.

Finally slice some fresh tomato, lettuce, pickles, pickled turnips, and extra parsley if you like. And for some heat a bit of shatta and enjoy!