Ingredients

• 1/2 cup tahini (sesame seed paste)
• 4 1/2 teaspoons fresh lemon juice
• 1/2 small onion, chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, peeled and smashed
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon baking soda
• About 6 cups vegetable oil for frying
• 5 to 6 pita breads, top 1/3 cut off each
• 2 plum tomatoes, seeded and diced
• 1 small onion, diced
• 1 green bell pepper, seeded and diced
• 1 cucumber, peeled, seeded, and diced
• Pickled turnip*
• Mango amba (pickle)*
• Harissa hot sauce
• *Available from ethnicgrocer.com

Instructions

1. In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
2. In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
3. In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
4. Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.