Falafel with Tabbouleh and Tahini Sauce

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Falafel:

1 pound dried chickpeas, soaked in water overnight, drained and rinsed

1 cup cilantro leaves, chopped

1 cup flat-leaf parsley leaves, chopped

2 tablespoons chickpea flour, plus more for dusting

2 teaspoons cumin seeds, toasted and ground

2 teaspoons kosher salt, plus more for seasoning

1/2 teaspoon baking soda

1/2 yellow onion, diced

2 cloves garlic

1 tablespoon sesame seeds

1 teaspoon baking powder

Pinch cayenne pepper

Canola oil, for frying

1 cup extra-virgin olive oil

Tabbouleh:

1 cup bulgur wheat

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 cups boiling water

1 clove garlic, smashed into a paste

1 lemon, zested and juice

1/2 English cucumber, peeled, seeds removed and diced

1 Roma tomato, seeded and diced

1/2 red onion, minced

3 scallions, greens thinly sliced and whites removed

1 cup flat-leaf parsley leaves, chopped

2 sprigs mint, leaves removed and chopped

Kosher salt

Tahini Sauce:

1/4 cup tahini

1/4 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon pomegranate molasses

Kosher salt

To Serve:

4 cups sliced romaine lettuce, for serving

Pita bread, lightly toasted, for serving