**If your mix is too loose or you find it falling apart while frying, add 1-2 tsps of chickpea, rice, or all purpose flour.
Soak chickpeas in water overnight or for at least 8 hours. Drain.
Using a chopper or food processor, make a paste out of the Cilantro, Parsley, Onion, Garlic and spices.
Remove from fridge. Set aside a clean cookie sheet or plate. Form 1 1/2 in balls and press slightly to flatten. You can slightly wet or oil your hands to keep them clean. Place them on to a cookie sheet or plate and place in the refrigerator for 10 - 15 minutes.
In the meantime, heat your oil. You can test to see if the oil is ready by adding a small pinch of the mixture to the oil. If the mix sinks to the bottom and then quickly bobs up to the surface, the oil is ready. Place either a towel on a plate or a cooling rack on top of a cookie sheet to drain your cooked falafels.
Start frying. Fry the falafels until they turn a golden brown, gently turning them over halfway. Drain.
Pile falafels into a pita filled with lettuce, tomatoes, pickled vegetables, and top off with tahini.
This recipe will make enough falafel for 4 servings.