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1
In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.
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2
In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency.
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3
Then add flour, parsley, and cilantro.
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4
Pulse until mixture starts pulling from the sides of the food processor.
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5
Remove mixture to a large bowl and mix in the onion mixture.
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6
Chill falafel until ready to cook.
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7
Roll falafel dough into 1-inch rounds.
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8
Then form rounds into an oblong quenelle shape, like a football.
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9
In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes.
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10
Be sure to turn them so they do not burn or stick to the bottom of the pan.
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11
Drain on paper towels and sprinkle with salt while still hot.
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12
Open the pita bread to make pockets.
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13
Place 3 to 4 falafels inside.
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14
Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside.
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15
Serve immediately.
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16
Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl.
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17
Add salt to taste.
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18
Chill until ready to use.
