These patties, which you drop onto heated oil on a sheet pan, have advantages all their own. First of all, they start with canned chickpeas, which means you save the usual 12 to 24 hours you would need to soak dried ones. Second, making them into flat falafel pucks instead of little balls saves you tons of time shaping and gains you more crispy surface area, which, let’s face it, is what falafel’s all about. Well, that and all the yummy stuff you get to drizzle on top. I do tahini, which is just sesame in another form, and how it’s done all over the Middle East.