30 ounce garbanzo beans drained and rinsed canned chickpeas
0.1 teaspoon cayenne pepper
0.3 teaspoon sesame oil dark
1 large eggs with a fork lightly beaten
1 cucumber english peeled chopped
0.3 cup cilantro leaves fresh packed
0.5 cup parsley leaves fresh packed
2 cloves garlic
1 pepper green seeded chopped
1 teaspoon ground cumin
1 small head iceberg lettuce chopped
1 lemon zest juiced
1 bunch mint leaves finely chopped
3 pita breads cut in 1/2
1 small onion red thinly sliced
6 servings salt and pepper
2 cups whole-milk yogurt plain greek-style
3 quarts vegetable oil for frying
3 tablespoons plus all-purpose
Equipment
food processor
bowl
paper towels
Directions
In a food processor, combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper; pulse together until almost smooth.
Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.
Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float.
Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.
Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt sauce.
Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.
