Falafel with Tahini Sauce

Method

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1. 1Soak the chickpeas in plenty of cold water for 18-24 hours, until doubled in size. Drain and pat dry with paper towels. Do not cook them.
2. 2Pulse the chickpeas, onion, garlic, parsley and cilantro in a food processor, scraping down the sides now and then. Stop when the mixture looks like coarse, green-flecked sand that holds together when squeezed; it should not become a paste.
3. 3Transfer to a bowl and mix in the cumin, coriander, chili, salt and sesame. Cover and chill for at least 30 minutes.
4. 4Meanwhile make the sauce: mix the tahini, lemon juice, garlic and a pinch of salt. It will seize and thicken at first; whisk in the water gradually until smooth and pourable.
5. 5Just before frying, mix the baking soda thoroughly into the falafel mixture. With wet hands, shape walnut-sized pieces into slightly flattened patties.
6. 6Heat the oil in a deep pot to 175 °C (without a thermometer, a small test piece should sizzle and rise immediately). Fry 5-6 at a time for 3-4 minutes until deep golden brown.
7. 7Lift out with a slotted spoon and drain on paper towels. Serve hot with tahini sauce, tomatoes, pickles and pita.