Directions

1. Add drained chickpeas, onion, 3 cloves garlic, the parsley, cilantro, flour, 3/4 tsp. salt, the baking soda, cumin, coriander, white pepper, allspice, and baking powder to a food processor. Pulse until just combined; there should be no large chunks, but a little texture is what we’re going for. Let mixture rest in the refrigerator for 30 minutes.
2. Meanwhile, prepare tahini sauce. Crush remaining 2 cloves garlic. In a medium bowl, combine garlic, tahini paste, lemon juice, water, and remaining 1 tsp. salt until smooth. The sauce will be thick enough to dollop onto the falafel, but if you prefer a sauce that drizzles, stir in more water 1 Tbsp. at a time for a thinner consistency.
3. Pour about 2 inches oil into a 4- to 5-quart pot. Set over medium-high heat and bring to 350°F, using a deep-frying thermometer to check oil temperature. While oil is heating, spoon 2 Tbsp. portions of falafel mixture onto a plate. Shape falafel using 2 spoons or wet hands to create football shapes or balls.