Chef Michael Skibitcky tweaked this Joan Nathan recipe , deleting the cilantro and adding ground coriander. For an authentic Israeli presentation, load the just-fried balls into pita bread and top them with chopped veggies, pickles, harissa hot sauce, and piquant tahini sauce.

　　

Ingredients

Makes about 20 balls or disks

　　

For tahini sauce

1/2 cup tahini (sesame seed paste)

　　4 1/2 teaspoons fresh lemon juice

　　1/2 small onion, chopped (about 1/4 cup)

　　1/2 teaspoon kosher salt

　　1/2 teaspoon ground black pepper

　　

For falafel

1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained

　　1 small onion, diced (about 1/2 cup)

　　2 cloves garlic, peeled and smashed

　　2 tablespoons fresh parsley, finely chopped

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　1 teaspoon salt

　　1/2 teaspoon dried red pepper flakes

　　1/2 teaspoon baking soda

　　About 6 cups vegetable oil for frying

　　

To serve

5 to 6 pita breads, top 1/3 cut off each

　　2 plum tomatoes, seeded and diced

　　1 small onion, diced

　　1 green bell pepper, seeded and diced

　　1 cucumber, peeled, seeded, and diced

　　Pickled turnip*

　　Mango amba (pickle)*

　　Harissa hot sauce

　　*Available from ethnicgrocer.com

　　

Make tahini sauce

Step 1

In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)

　　

Make falafel

Step 2

In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)

　　

Step 3

In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.

　　

Step 4

Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.

　　To serve:

　　Divide falafel balls among pita pockets. Tuck in diced tomatoes, onion, pepper, and cucumber, pickled turnip, and mango amba. Drizzle in tahini sauce and harissa sauce. Serve immediately.