Israeli Falafel
['1/2 cup tahini (sesame seed paste)', '4 1/2 teaspoons fresh lemon juice', '1/2 small onion, chopped (about 1/4 cup)', '1/2 teaspoon kosher salt', '1/2 teaspoon ground black pepper', '1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained', '1 small onion, diced (about 1/2 cup)', '2 cloves garlic, peeled and smashed', '2 tablespoons fresh parsley, finely chopped', '1 teaspoon ground cumin', '1 teaspoon ground coriander', '1 teaspoon salt', '1/2 teaspoon dried red pepper flakes', '1/2 teaspoon baking soda', 'About 6 cups vegetable oil for frying', '5 to 6 pita breads, top 1/3 cut off each', '2 plum tomatoes, seeded and diced', '1 small onion, diced', '1 green bell pepper, seeded and diced', '1 cucumber, peeled, seeded, and diced', 'Pickled turnip*', 'Mango amba (pickle)*', 'Harissa hot sauce', '*Available from ethnicgrocer.com']
In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
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