Soak the chickpeas for about 24 hours or longer, then grind them in a food processor with all the spices, onions, and garlic until very smooth.

Let the mixture rest for about 15 minutes, then shape into balls or patties and fry in plenty of hot vegetable oil. If you like, you can add sesame seeds to the mixture.

For the sauce, mix yogurt, tahini, salt, and a squeeze of lemon juice. The sauce should be medium in thickness, not too runny or too thick.

Thinly slice the pickles, lettuce, tomatoes, cilantro, and peppers.

Spread a tablespoon of hummus on the bread, add the falafel, then top with all the vegetables, the yogurt-tahini sauce, a drizzle of pomegranate molasses, a sprinkle of sumac, and a pinch of salt. Your sandwich is ready to enjoy!