Falafel | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 12 ounces dried chickpeas
• Kosher salt and ground black pepper
• 2 teaspoons baking soda, divided
• 2 teaspoons baking powder
• 1 tablespoon baharat (see headnote)
• 1 bunch flat-leaf parsley, leaves and tender stems roughly chopped (about 1¼ cups)
• 1 bunch cilantro, leaves and stems roughly chopped (about 1¼ cups)
• 2 tablespoons lemon juice
• 6-8 cups grapeseed or other neutral oil
• Tahini-yogurt sauce
• Warm pita bread, to serve
• Thin tomato wedges, to serve