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1
Preheat the oven to 450.
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2
Line a baking sheet with parchment paper.
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3
In a medium bowl, toss the tomatoes with the thyme, salt, pepper and 1 tablespoon of the olive oil.
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4
Spread the tomatoes on the prepared baking sheet and roast for 20 minutes, until sizzling and beginning brown.
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5
Return the tomatoes to the bowl.
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6
Stir in the yogurt, lemon juice, parsley, cilantro and the remaining 1 tablespoon of olive oil.
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7
In a medium saucepan, heat 3 inches of vegetable oil to 360 over moderately high heat.
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8
In a food processor, combine the chick peas, serrano chile, panko, mint, cumin, coriander, fennel and salt.
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9
Process until the mixture is crumbly and no whole chick peas remain, about 30 seconds.
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10
Add the egg, olive oil and water and process until the mixture starts to form large clumps, about 30 seconds.
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11
Transfer the mixture to a bowl.
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12
Line a baking sheet with parchment paper.
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13
Using a 1-inch scoop, form tightly packed falafel balls and place them on the baking sheet; you should have about 20 falafel balls.
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14
Fry the falafel, 4 at a time, in the hot oil until they are browned all over, about 3 minutes; drain on paper towels.
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15
Stuff each pita half with 1/2 cup of shredded cabbage and 2 to 3 falafel balls.
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16
Top with the roasted tomatoyogurt sauce and serve with hot sauce.
