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1
Special equipment: a deep-fry thermometer
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For the sauce: In the bowl of a food processor, add the tahini, lemon juice, olive oil, garlic, chipotle and adobo sauce and salt and pepper to taste and process until smooth.
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3
If it is too thick, add some water a couple tablespoons at a time until it is the consistency of heavy cream.
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Scrape into a bowl, cover and refrigerate until ready to serve.
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5
For the falafel: Using the same processor bowl, add the chickpeas and process until coarsely ground.
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Add the flour, parsley, cilantro, baking powder, cumin, cayenne, scallion, 1 teaspoon salt and 1/2 teaspoon pepper and process until well mixed but not totally smooth.
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7
Check the consistency to make sure it will hold together.
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8
If it is too dry, add some water a little at a time.
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Taste and adjust the seasoning.
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10
Add about 2 inches of vegetable oil to a deep skillet and heat until a deep-fry thermometer registers 325 degrees F.
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11
Using a small scoop or a tablespoon, scoop out small balls of the falafel mixture and gently drop them into the hot oil.
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Cook in batches, turning them over from time to time, until golden brown and cooked through, for between 30 and 60 seconds.
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13
Drain on paper towels while you cook the rest.
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14
To serve: Cut the top off each pita and form a pocket.
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15
Drizzle some sauce into each pita and add 4 or 5 falafel pieces.
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Top with the greens, carrots, scallions and plenty more sauce.
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17
Alternatively, build a salad with the vegetables, then top with falafel and sauce.
