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
• 0.5 teaspoon kosher salt 
• 4.5 teaspoons juice of lemon fresh
• 20 servings mangos (pickle)
• 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

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 350°F.
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 350°F between each batch.
8. 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.