Soak the Dried Chickpeas in plenty of cold water for at least 8 hours or overnight until swollen; drain well and pat dry.
In a food processor combine the drained chickpeas with roughly chopped Onion, a few cloves of Garlic, a big handful of chopped Fresh Parsley and Fresh Cilantro; pulse until you have a coarse, slightly gritty paste (avoid over-processing into a purée).
Add Ground Cumin, Ground Coriander, Fine Salt, freshly ground Black Pepper, a pinch of Baking Powder and a couple tablespoons of Chickpea Flour to the mixture; pulse to combine, then taste and adjust seasoning. The mixture should hold together when pressed—if it’s too loose, add a little more Chickpea Flour.
Chill the falafel mixture for 30–60 minutes in the refrigerator to firm up, then shape into small balls or slightly flattened patties. Roll each fritter in Sesame Seeds if you like a nutty coating.
Heat about 1–2 inches of neutral oil in a heavy skillet or pot to medium-high (around 350–375°F / 175–190°C). Fry the falafel in batches, turning occasionally, until deeply golden and crisp on all sides, about 3–4 minutes per side. Drain on paper towels.
While the falafel cooks, make the tahini sauce: whisk together Tahini Paste, Lemon Juice, a small clove of minced Garlic (if you want extra garlic, add now), a pinch of Fine Salt, a little Ground Cumin and enough Water to reach a smooth, pourable consistency. Adjust lemon and salt to taste.
Warm the Pita Bread briefly in a dry skillet or oven until soft and pliable. Slice open to form pockets.
Fill each pita with several falafel, drizzle generously with tahini sauce, then top with diced Tomatoes, sliced Persian Cucumbers, thinly sliced Red Onion and a few leaves of chopped Fresh Parsley.
Finish each sandwich with your favorite tangy elements — add chopped Pickled Cucumber and Pickled Turnips for crunch and brightness. Serve immediately while the falafel are hot and crisp.
