Lebanese Falafel

Ingredients

• 16 oz garbanzo beans drained and rinsed canned
• 2 tablespoons parsley fresh
• 0.5  onion yellow chopped
• 4  garlic clove minced
• 1 tablespoon ground cumin 
• 1 teaspoon ground coriander 
• 2 tablespoons bulgar wheat cooked
• 2 tablespoons flour whole wheat
• 4 servings optional: lemon 
• 0.3 cup tahini 
• 2  pepperoncini pepper juice 
• 0.5 teaspoon paprika 
• 1  garlic clove minced
• 4 servings wrap 
• 4  wholewheat pita breads 
• 1  tomatoes diced
• 0.5  onion red finely sliced
• 0.5  cucumber halved sliced
• 1 cup the of 1 cos lettuce shredded green
• 0.3 cup tzatziki 
• 0.5 cup feta cheese crumbled
• 1 serving frangelico 
• 0.5 cup frangelico 
• 4 servings frangelico 
• 0.5 cup frangelico 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• aluminum foil

Directions

1. In a food processor combine all ingredients and pulse until smooth.
2. Place in a sealable container and refrigerate for at least one hour.
3. Preheat oven to 40
4. Spray a cookie sheet with cooking oil, set aside.
5. Scoop two tablespoons of mixture and roll with your hands to create a ball.
6. Place on prepared cookie sheet. Repeat for all the mixture. Makes about 12 equally sized falafel balls.
7. Brush falafel with olive oil and bake in the oven for 20 minutes. You can opt to broil them for an additional 2 minutes to brown the tops.
8. In the meantime combine all ingredients for the lemon tahini sauce in a small bowl.
9. Whisk until smooth; set aside.
10. To assemble spread tzatziki over four warmed pitas. Top with three falafel ball, diced tomato, red onion, cucumber and lettuce.
11. Drizzle with lemon tahini sauce and sprinkle with feta cheese and tabouleh. Fold the pita and secure with tin foil.
12. Serve warm.