1. Soak chickpeas overnight in a large bowl with enough bottled water to reach 2 inches above top of chickpeas. Drain and rinse. Add chickpeas to a food processor with parsley,
flour, coriander, cumin, garlic, onions, and cayenne. Pulse mixture until it is well combined yet still coarse in texture. Season with salt and cayenne; pulse to combine. Chill in freezer for 20 minutes. Use a spoon to portion the mixture into 1-2 tablespoon-sized balls.
2. Pour oil into a 6-qt. pot to a depth of 2″; heat over medium-high heat until a thermometer reads 350˚ F. Fry falafel in batches turning occasionally, until they float and turn golden brown, about 2-3 minutes. Using a slotted spoon, transfer falafel to a rack set over a rimmed baking sheet. Serve in warm flat or pita bread with shredded lettuce, tzatziki or tahini sauce.
Pulse all ingredients together in a food processor until smooth, season to taste with salt and pepper. Keep refrigerated.
Place garlic paste in a small bowl and add the tahini, parsley, lemon juice, and 1/2 cup ice water. Whisk until sauce is creamy; season with salt.
1. Stir together yeast and 1¼ cups water heated to 115° in a small bowl, and let sit until foamy, about 10 minutes. Whisk flour, sugar, and salt in a large bowl, add yeast with oil and stir until a dough forms.Transfer to a floured work surface and knead until smooth, 6–8 minutes. Transfer to a lightly floured bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours.
2. Punch down dough and divide into 8 equal pieces, knead each into a ball. Place balls on a floured surface and cover with plastic wrap, allow to sit for 30 minutes.
3. Heat a 12″ cast-iron skillet over medium-high heat. Working with 1 ball of dough at a time, transfer to a work surface and roll into a 6-7″ circle, brush with oil and add to skillet, oiled side down, brush top with oil. Cook, turning once, until browned and cooked through, 2–3 minutes.