In food processor add chickpeas, parsley, cilantro, dill, onion, garlic, spices, cayenne pepper, salt, black pepper & pulse little bit at a time until the mixture is finely ground.You'll know it's ready when the mixture is more like coarse meal.Transfer the mixture to a bowl.

Cover bowl tightly with plastic & refrigerate for at least 1 hr or overnight.The chilled mixture will hold together better, making it easier to form the falafel pasties.You can make the falafel mixture one night in advance & chill overnight or 2 days ahead of time.

Once the falafel mixture has been plenty chilled, stir in the breadcrumbs, baking powder & toasted sesame seeds to the falafel mixture and stir with a big spoon. Then scoop a tablespoonfuls of the falafel mixture and form into patties. Don't flatten the patties too much, you want them to be nice and fluffy on the inside when they're cooked.

FRY:heat the oil on medium-high until it bubbles gently (oil temp is hot on 375F)but not too hot as it causes the falafel fall apart.Carefully drop the falafel in the oil, using a slitten spoon&fry for 3'-5' until medium brown on the outside.Avoid over crowding the falafel,fry them in batches.Dry chickpeas give you the best texture&flavour.Dry chickpeas are naturally starchy&help the falafels to stay well formed rather than you use canned chickpeas&the falafel will disintegrate in the frying oil

For BAKED Falafel: Preheat your oven to 350 degrees F and lightly oil a baking sheet. Give each patty a quick brush of extra virgin olive oil before baking. Bake for 15'-20' turning the Falafel patties on halfway through baking.

TO FREEZE: place the uncooked falafel patties on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the patties into a freezer bag and freeze for up to 1 month. Falafel can be cooked from frozen by frying or baking.

To make the TAHINI PASTE: mix all the ingredients except lemon juice & water.The messure of water often is depend on you, how much you want to thin out the paste. So however you prefer the thickness of your sauce to be is how much you should add water.

Whisk a bit longer than the mixture will thicken up and change its character from an oily seed paste into a smoother lighter paste. Transfer to a small bowl.

As a sandwich in a pita pockets: warm the Pita Bread in microwave for 13"-20".Load with Falafel, spread with Tahini sauce or with Hummus, add green rock salad, baby spinach, diced tomatoes, diced fresh Cucumbers & Sour Sweet Gherkins. Can be served on a large buns place on with tahini sauce, then on top with lettuce&tomato slice.🌮🍋🥙