Step 1

Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.

Step 2

Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.

Step 3

Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.

Step 4

Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.

Step 5

Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.