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1
For the falafels: Fill a large skillet halfway up the side with oil.
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2
Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
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3
Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency.
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4
Chill for 10 minutes in the fridge.
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5
Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds.
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6
Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side.
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7
Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.
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8
For the mousse: Dissolve the gelatin in 1 tablespoon water.
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9
Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes.
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10
Pull off the heat and stir in the gelatin and olive oil.
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11
Then place in a blender and blend until very smooth.
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12
Scoop the mixture into a shallow bowl or container and season with salt and pepper.
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13
Refrigerate or blast chill, and set aside.
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14
For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast.
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15
Cover and let it rise in a warm place for 10 minutes.
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16
Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment.
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17
Beat until the dough is soft, 10 minutes.
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18
Turn the dough onto a floured cutting board and cut into 4 to 8 pieces.
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19
Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round.
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20
Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.
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21
To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.
