My Favorite Falafel Sandwich

Ingredients

• 4 servings arugula for garnish
• 0.3 teaspoon cayenne pepper 
• 4 servings cherry tomatoes halved for garnish
• 2 tablespoons freshly cilantro leaves chopped
• 2 cups chick peas dried
• 4 servings chick pea flour 
• 1 tablespoon garlic minced
• 2 cloves garlic minced
• 3 tablespoons grapeseed oil for searing
• 1 teaspoon ground cumin 
• 1  juice of lemon juiced
• 2 tablespoons olive oil extra-virgin
• 1 small onion roughly chopped
• 1 tablespoon freshly parsley leaves chopped
• 2 tablespoons freshly parsley leaves chopped
• 4 servings onion red sliced for garnish thin
• 1 teaspoon salt 
• 1 pinch salt and pepper black freshly ground
• 2 teaspoons paprika smoked
• 0.5 cup tahini paste 
• 0.3 cup water 
• 4  mediterranean flatbreads 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• whisk
• grill pan

Directions

1. Watch how to make this recipe.
2. Heat a grill pan until hot.
3. Drain the chick peas.
4. Place in food processor along with cilantro, parsley, onion, cumin, cayenne, garlic, lemon juice, and salt and pepper. Pulse until well blended. Consistency should be in the form of a paste.
5. Place mixture in a bowl and form into 2-inch patties (see Cook's Note).
6. In a large skillet over medium-high heat, add grapeseed oil.
7. Add patties and cook for 3 to 4 minutes on each side.
8. Remove from pan and place on a paper towel lined platter to drain. Set aside and keep warm.
9. To a hot grill pan, add flatbread to mark and warm on each side for 1 minute.
10. Remove.
11. Add 2 to 3 patties to each warm flatbread. Top with some arugula, tomato, onion and Smoky Tahini Sauce
12. In a bowl, whisk all ingredients until a creamy consistency is reached.