Spiced Chickpea Fritters (Falafel) with Tahini Sauce

**Prepare the Falafel:** Drain and rinse the soaked chickpeas thoroughly. Pat dry to remove excess moisture.

In a food processor, combine the chickpeas, parsley, cilantro, onion, and garlic. Process until coarsely ground. Do not over-process into a paste.

Transfer the chickpea mixture to a mixing bowl. Add the coriander, cumin, chili powder, baking powder, salt, and pepper. Mix well to combine.

Add 1-2 tablespoons of all-purpose flour (or chickpea flour) to the mixture. This will help bind the falafel together. Adjust the amount based on the mixture's consistency. It should be firm enough to form into balls.

Cover the mixture and refrigerate for at least 30 minutes. This will allow the flavors to meld and help the falafel hold its shape.

**Prepare the Tahini Sauce:** In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add yogurt (if using). Add more water, a tablespoon at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste.

**Fry the Falafel:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

While the oil is heating, shape the falafel mixture into small balls or patties.

Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.

Remove the falafel from the oil and drain on paper towels.

**Assemble and Serve:** Serve the falafel warm in mini pitas with tahini sauce and pickled vegetables. Alternatively, serve the falafel on a platter with the tahini sauce on the side and a selection of pickled vegetables.