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1
Make the crema In a small bowl, whisk the sour cream with the orange juice, cilantro, lime juice, cumin, fennel and salt; cover and refrigerate.
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2
Make the falafel In a medium saucepan, combine half of the chickpeas with 2 of the garlic cloves and enough water to cover by 2 inches.
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3
Bring to a boil, then simmer until well flavored, about 20 minutes.
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4
Season with salt and let cool in the liquid.
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5
Reserve 1 tablespoon of the cooking liquid.
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6
Make the falafel Meanwhile, place the remaining chickpeas in the bowl of a food processor and pulse until coarsely chopped; transfer to a large bowl.
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7
Add the simmered chickpeas, remaining 2 garlic cloves, onion, bean flour, 1 teaspoon salt, baking powder, chile powder, pepper, orange zest, lemon zest, oil and reserved cooking liquid to the food processor and process until coarsely pureed.
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8
Add the falafel mixture to the chopped chickpeas and mix well.
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9
Refrigerate for at least 1 hour.
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10
Make the falafel Using a 1 1/2-inch scoop or a heaping tablespoon, form the falafel mixture into balls.
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11
Make the falafel In a deep pot, heat 3 inches of oil to 375 degrees .
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12
Working in batches, fry the falafel until golden brown, 5 to 6 minutes; drain on paper towels and repeat.
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13
Serve the falafel in the warmed tortillas with tomatoes, cucumbers, avocados and onions, and pass the crema at the table.
