Chef Shai’s Signature Herb Packed Falafels With Zesty Salad and Tahini | TasteToronto

Ingredients

• 2 cups dry chickpeas, soaked in warm water for a minimum of 8 hours (24 hours in cold water)
• 1 large sweet onion (or 1 1/2 medium)
• 1 bunch parsley, with stems
• 4 garlic cloves
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 1/2 tablespoons kosher salt
• 2 teaspoons ground pepper
• 1/2 teaspoon cayenne pepper
• 3 tablespoons cornstarch or chickpea flour
• 2-3 cups canola oil
• 8 pitas, to serve
• 2 heads romaine lettuce, small chop
• 1/2 English cucumber, quartered and thinly sliced
• 1 pint cherry tomatoes, quartered
• 1/4-1/2 red onion, thinly sliced
• 2-3 garlic cloves, minced
• 2 lemons, juiced
• 1/2 cup olive oil
• Salt and pepper, to taste
• 1/2 cup tahini
• 2 garlic cloves, minced
• Warm water, as needed
• Salt, to taste