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1
Pick over, rinse, and soak the chickpeas overnite or until doubled in size.
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2
Drain thoroughly.
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3
Place in a food processor and finely chop.
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4
Then add onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper to the food processor and pulse until mixture is coarsely pureed.
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5
Empty into a bowl and stir in the flour.
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6
With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.
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7
Let stand for 15 minutes.
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8
Meanwhile, preheat the oven to 350 degrees.
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9
Pour into deep skillet the oil until about 1/2 inch covers the bottom of the skillet.
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10
Fry the chickpea patties until golden brown on both sides, about 4 minutes each side.
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11
Drain on paper towels.
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12
Stir together tahini, cold water, lemon juice and salt.
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13
Wrap the pita bread in foil.
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14
Heat in the oven until warmed, about 10 minutes.
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15
Open one edge of each pita bread and distribute among pockets the lettuce and tomatoes.
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16
Add a falafel to each pita and drizzle with tahini sauce.
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17
Add the hot pepper sauce if desired.
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18
***note:I like to double this recipe and fry them up as needed for meals all through the week.
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19
They are good on their own as finger food dipped into the tahini sauce.
