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1
First, make Tahini Sauce.
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2
Place tahini in mixing bowl and add lemon juice.
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3
Slowly stir in the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary.
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4
Stir in garlic, parsley and salt.
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5
Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafels.
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6
Next, make falafels.
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7
Soak bulgur in hot water for 20 minutes.
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8
Drain in a sieve, pressing out all excess moisture; place bulgur in a food processor, along with chickpeas.
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9
Pulse until chickpeas are finely mashed but not pureed.
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10
Place mixture in a bowl and stir in garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.
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11
In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350F.
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12
Shape mixture into 1-inch balls.
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13
A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.
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14
Remove to paper towel-lined racks to drain.
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15
Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.
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16
Serve immediately.
