Ingredients

• 1 (15-oz.) can chickpeas, drained

• 4 cloves garlic, roughly chopped

• 1 shallot, roughly chopped

• 2 tbsp. freshly chopped parsley

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 3 tbsp. all-purpose flour

• Kosher salt

• Freshly ground black pepper

• Vegetable oil, for frying

• FOR YOGURT SAUCE

• ½ c. Greek yogurt

• Juice of 1 lemon

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. freshly chopped dill

• Freshly ground black pepper

• FOR TAHINI SAUCE

• ½ c. tahini

• 1 garlic clove, minced

• 1 tbsp. lemon juice

• 2 tbsp. warm water (plus more as needed)

FOR SERVING

• Pitas

• Chopped lettuce

• Halved cherry tomatoes

• Thinly sliced cucumbers

Instructions

• In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.

• Form mixture into falafel balls about 2" in diameter.

• In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.

• Fry falafels until golden, then transfer to a paper towel–lined plate and season immediately with salt.

• To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.

• To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)

• Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.