Method:

1. Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not pureed.

2. Add the baking powder and enough flour that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.

3. Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties. Then, heat vegetable oil to about 190 °C and start frying your falafel for a few minutes on each side, or until golden brown. Drain it on paper towels.

4. Serve your falafel stuffed in pita bread with chopped tomatoes, onion, and green pepper, altogether drizzled with tahini.