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1
In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
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2
Stir in the baking powder and flour mixing well.
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3
Cover and place in the fridge for 30 minutes.
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4
(this is included in prep time).
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5
In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
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6
Set aside.
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7
In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
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8
Puree to smooth and pour into a squirt bottle if you have another one.
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9
Set aside.
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10
Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250u00b0F oven.
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11
Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
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12
Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
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13
Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
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14
Fry 2 minutes, flip and fry for 2 minutes more.
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15
You want the falafel nice and golden brown.
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16
Repeat with remaining falafels.
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17
Drain on a rack with paper towels or newspaper underneath.
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18
Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
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19
Squirt in some tahini sauce and cilantro sauce.
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20
Serve.
