Place the chickpeas in a large bowl with cold water and let them soak overnight.

Alternatively, use pre-soaked chickpeas from a jar or can.

The next day, rinse the chickpeas well, drain them in a colander, and spread them on a towel to dry.

Blend the chickpeas in a food processor, then transfer the coarse puree to a bowl.

Add all the remaining falafel ingredients to the mashed chickpeas, season with salt and pepper, and mix until well combined. Spread the mixture evenly in the bowl and cover with plastic wrap.

Let it rest for about 30 minutes to 1 hour to firm up. Preheat the oven to 400°F (200°C).

While the falafel mixture rests, roast the bell peppers in the oven for 10 minutes, turning to cook both sides.

Heat oil in a pan and sauté the onions and garlic until caramelized, then add the tomatoes and the rest of the sauce ingredients except the peppers and balsamic glaze.

Blend the roasted peppers with a little oil and the balsamic glaze, then add them to the pan.

Simmer on low heat for 3 minutes, stirring to prevent sticking, until the sauce thickens. Set aside to cool.

Once the falafel dough is ready, shape it into small balls like meatballs.

Place them on a baking sheet lined with parchment paper and bake in the preheated oven for about 15 minutes, turning them halfway through (after 7-8 minutes) so they become crispy and golden on both sides.

Alternatively, cook them in an air fryer at 350°F (180°C) for 15 minutes, turning halfway through. They come out just as crispy this way.

Warm the pita bread for two minutes in a skillet or oven with a little oil, salt, and oregano. (Optional)

Serve the falafel on the pita with the sauce and a little yogurt. Garnish with hot or sweet paprika and parsley.

For a spicier Ezme sauce, use hot peppers instead of regular ones. That's a matter of preference—I made it milder, but you can also add red pepper flakes if you like. Enjoy!