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1
Spread the olive oil and vegetable oil evenly into a baking sheet. Preheat the oven to 375u00b0.
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2
Pulse the drained chickpeas in a food processor until finely ground.
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3
Put the ground chickpeas in a medium bowl. Add 1 tbsp. of the chickpea flour and then the rest of the falafel ingredients except the plain dry breadcrumbs (so, nutritional yeast through baking soda). Mix well.
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4
Put your oiled pan in the oven to get nice and hot while you shape the falafel.
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5
Place the remaining 3 Tbsp. chickpea flour on a small plate or shallow dish. Divide the falafel mixture into 16 evenly-sized patties, and coat each patty in the chickpea flour, gently brushing off the excess. Set the patties aside on a cutting board as you coat them.
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6
Place the plain dry breadcrumbs on a small plate or shallow dish. Beat or whisk the reserved chickpea liquid until thick and foamy, like egg whites. Use a pastry brush to brush each patty all over with a little bit of whipped chickpea liquid, and then coat both sides lightly in the dry breadcrumbs. Set the patties aside on a cutting board as you coat them.
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7
Once all of the patties are coated in flour and crumbs, use a oven mitt! to take your hot pan out of the preheated oven. Place the patties in the pan (the oil will sizzle) and bake for about 10 minutes on each side, flipping once.
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8
To serve, make a tahini sauce by stirring together the tahini, water, and garlic. Season to taste with salt. Also, toast the pitas. Then toss together the cabbage, radishes, and cilantro, place the warm falafel on top, drizzle with the dressing, and finish with pieces of your toasted pita. Make sure to get a little bit of everything in each bite.
