Tahini Sauce Instructions:
Place all ingredients in a bowl and mix well with a fork. After a bit of mixing, the tahini and water will combine to form a creamy texture. Place in refrigerator while you make the falafel, it will thicken further. If you prefer a runnier texture, feel free to add additional water.
Rinse and sort chickpeas. Place in a bowl covered with plenty of water and allow to soak for 24 hours. Drain chickpeas and place in blender with parsley, onion, garlic, spices and salt. Blend thoroughly until all ingredients are fully ground and well incorporated into a thick paste. Heat oil in a large frypan on medium-high heat. Form falafel batter into 12 equal balls and fry until browned on one side, then flip to brown on the other side. Remove from frypan and pat down to remove excess oil. Serve falafel with sliced cucumbers, romaine lettuce, tahini sauce, and warmed pocket pitas (cut in half and opened up.)