24 servings kosher salt and pepper black freshly ground
24 servings lettuce shredded sliced chopped
1 small onion coarsely chopped
1 pinch paprika
0.5 cup yogurt plain
0.3 teaspoon pepper flakes red
1 pinch salt
0.5 cup tahini (sesame seed paste)
24 servings vegetable oil for frying
Equipment
food processor
bowl
paper towels
pot
blender
ice cream scoop
slotted spoon
deep fryer
Directions
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size.
Drain and rinse thoroughly.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either.
Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper.
Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch.
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each.
Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers.
Serve immediately.
Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.
