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Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes. Heat the oil to 360 degrees F. in a deep pot over medium-high heat. With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels. Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately. In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches. Yield: about 3/4 cup
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Stone-ground whole sesame — runny, smooth, for best hummus
Black sesame paste — ice cream, tangyuan, smoothie bowls
Ground sesame paste — hummus, halva, dressings, sauces
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards