Some extended notes:

To make tahini sauce: I have trouble nailing down precise measurements measurements for tahini sauce because you really want it to taste, and tahinis vary between brands. But, it’s roughly this for this amount of falafel: 1/2 cup well-stirred tahini + 1 clove garlic, minced or finely grated + Juice of half a lemon, plus more to taste + salt, to taste + water, as needed, to thin tahini into a sauce. It’s not strange to need at least as much water as you do tahini to keep it loose and spoonable, but I add it a tablespoon at a time, whisking to combine, tasting along the way.
Some falafel recipes contain flour (to make it heavier and more firm), some contain baking powder (for fluff), but after making a batch with both, I found I preferred the purist route, with neither. Should you wish to add flour, add 1 tablespoon at time, frying off a ball after each addition until you get the texture you wish, not going further than 4 tablespoons or it will be excessively leaden. To add baking powder, you could use 1 to 1 1/2 teaspoons for the whole recipe below, but personally, I found the change in fluffiness nominal, and the texture without it not lacking at all.
I’d forgotten how easy it is to make pita bread and have proceeded to make it 4 more times in two weeks, sometimes for falafel and other times just to go with a really great soup or stew. The recipe was fine as written but I’ve cleaned it up and simplified it because it’s easier than it made it sound. They rewarm well or can be kept warm in a basket lined with a napkin or cloth towel for a while. You know you wanna.
You guys, I am that weird home cook that finds chopping things cathartic which is why in the 10 years since my mother-in-law bought me one of these (she uses it to make picture-perfect Salad Olivier and vegetable soups), I hadn’t once used it. Well, I looked at the great mass of cucumbers and tomatoes I wanted to chop on Hanukah and decided there was no time like the present to give it a spin. It bashed up the tomatoes a bit but I regret nothing.

master

Smitten kitchen 

Falafel

I know many of us dread frying foods but for whatever it’s worth, making falafel involves none of the headaches that other fried foods do. You don’t need a lot of oil (3/4″ depth is fine.) You don’t need to stress over anything burning on the outside while still being unsafe to eat (fried chicken, I’m looking at you) in the middle. You don’t need to use an entire roll of paper towels and every counter in your home to drain the falafel because they weirdly don’t pick up much oil at all. In fact, I measured the oil I used before and after making falafel and found that each ball picked a scant half-teaspoon of oil. You put 3 to 4 in a pita. They are shockingly unheavy and ungreasy.

This makes 19 pieces of falafel about 1.5 inches in diameter, using a 1.5 tablespoon cookie scoop to measure. I estimate 3 to 4 for each medium-large pita sandwich portion, to make 4 to 6 total, but we preferred only 3 in each. This recipe scales easily

(1 1/4 cups or 225 grams) dried chickpeas

a large onion, roughly chopped or 1 cup chopped scallions

to 4 garlic cloves, peeled (I use 4 but adjust to your tastes)

finely chopped fresh parsley, if you’re measuring, or a big handful

finely chopped fresh cilantro, if you’re measuring, or a big handful

fine sea salt or 2 teaspoons kosher salt, plus more to taste

to 1 teaspoon hot red pepper flakes or mild ones such as urfa biber or Aleppo

ground cumin

Peanut or vegetable oil for frying

To serve: Pitas, tahini sauce (below), tomato-cucumber salad, harissa (homemade or storebought) or another hot sauce (such as zhoug), and any pickled vegetables you wish, such as cucumbers, red onion, or mango (amba)

The night before: Place chickpeas in a large bowl and add enough water to cover them by a few inches. I like to put 1 tablespoon of kosher salt per pound of chickpeas in this water too; it will not toughen the beans or slow down their cooking time, it simply seasons them. Let the chickpeas soak overnight.

An hour or so before you’d like to eat falafel: Drain the chickpeas well. In the bowl of a food processor or a really strong blender, place the onion, garlic, and herbs and pulse the machine until they’re coarsely. Add the drained chickpeas, salt, and spices and process until blended to a fine chop but not pureed. You’re looking for a texture like cooked couscous plus some slightly larger bits throughout. You should be able to pinch it together into a shape that holds.

Transfer chickpea mixture to a bowl, cover with plastic, and place in refrigerator for a few hours, if you have it, but I find even 30 minutes is helpful in getting the mixture to thicken and hold shape better. [This is when I like to get everything else ready.]

To shape the falafel: Form the chickpea mixture into walnut-sized balls. You could use a falafel scoop, if you have one, tablespoon measuring spoon, or even a cookie scoop, as I did. The most important thing is that you press it into the scoop tightly to compress the ingredients, then gently roll it in the palm of your hands to form a ball. Repeat with remaining chickpea mixture. (If you’re like me, you imagine you can just do this as you add them to the pan, but they cook so quickly, you’ll be happy to not have to multitask. Trust me.)

To cook the falafel: Heat 3/4 to 1-inch of oil in a medium-large frying pan to 375°F. Fry about 6 falafel fritters at a time, turning them over once they’re a nice toasty brown underneath, and removing them once the second half has the same color. This took me about 3 minutes per batch. Drain on paper towels and repeat with remaining fritters.

[Don’t have a thermometer? Well, 375 is very, very hot. It takes my frying pan of oil on high heat about 5 minutes to reach this temperature. You can also test a small ball; if it cooks in about 3 minutes, it’s probably about the right temperature.]

To serve: I like to split open a pita and start with a little tahini sauce (below) and a spoonful of salad at the bottom before adding 3 to 4 falafel fritters. Stuff and finish with a more generous scoop of tomato-cucumber salad, more tahini sauce, a hot sauce of your choice, and pickles, if you wish.

SERVINGS: MAKES 19 FALAFEL FRITTERS, FOR 4 TO 6 PITAS SANDWICHES