Israeli Falafel

Ingredients

• 0.5 teaspoon baking soda 
• 1 cup chickpeas dried refrigerated canned drained to cover by 2 inches, then , or 1 cup chickpeas,
• 1  cucumber diced peeled seeded
• 2 tablespoons parsley fresh finely chopped
• 2 cloves garlic peeled smashed
• 1  bell pepper diced green seeded
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 0.5 teaspoon pepper black
• 20 servings hot sauce 
• 0.5 teaspoon kosher salt 
• 4.5 teaspoons juice of lemon fresh
• 20 servings mangos (pickle)
• 0.5 cup onion diced
• 1 small onion diced
• 5  wholewheat pita breads 
• 2  plum tomatoes diced seeded
• 0.5 teaspoon pepper dried red
• 1 teaspoon salt 
• 0.5 cup tahini (sesame seed paste)
• 20 servings turnip 
• 6 cups vegetable oil for frying
• 20 servings frangelico 
• 20 servings frangelico 

Equipment

• food processor
• frying pan
• paper towels
• blender
• kitchen thermometer

Directions

1. Make tahini sauce
2. In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
3. Make falafel
4. Mixture can be made ahead and refrigerated, covered, up to 1 day.)
5. In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350F.
6. Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes.
7. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350F between each batch.
8. To serve:Divide falafel balls among pita pockets. Tuck in diced tomatoes, onion, pepper, and cucumber, pickled turnip, and mango amba.
9. Drizzle in tahini sauce and harissa sauce.
10. Serve immediately.