Start by soaking the dried chickpeas in a large bowl of 3-4 cups water overnight or for at least 10-12 hours. The chickpeas should double to triple in size.
Once the chickpeas have been soaked, drain and pat dry. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Add soaked chickpeas, onion, garlic, lemon juice, spices, flour, parsley, and cilantro to a food processor. Pulse everything together until a dough is formed and the ingredients are well-combined. Transfer to a bowl, cover, and refrigerate for at least 15 minutes.
Scoop out 2 tablespoons of the mixture at a time and, using your hands, gently roll into a ball, or shape into a patty until all of the mixture has been used.
Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. Turn the heat to medium and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom side. Carefully flip the falafel to brown the other side, 4 minutes to 5 minutes total.
Transfer the cooked falafel to a plate lined with paper towel and then repeat with the remaining falafel balls.
While the falafels are frying, whisk together all of the ingredients for the dill pickle tahini.
Spread a thin layer of hummus on each pita bread, then top with shredded lettuce, red onion, tomato, 3-4 baked falafels, dill pickle tahini dressing, and chopped dill pickles.
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