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["To make the falafel, put the garbonzo beans, cilantro, parsley, garlic, chile or pepper flakes, salt, and cumin in the bowl of a food processor. Process until well blended and finely ground, but not pureed. Sprinkle the baking powder and flour over the mixture, and process again until dough forms a ball and no longer sticks to your fingers when handled.", "", "Remove dough to a bowl, and refrigerate while making other preparations. Fill a deep pot or dutch oven with vegetable oil to 2-3"" deep and heat over medium high heat.", "", "While waiting for oil to heat, make the tzatziki. I use a mixture of 1 1/2 cups plain, lowfat yogurt, 2 cloves of garlic (finely minced), 1/4 cup finely chopped red onion, 1/2 cup diced cucumber, 1/4 cup finely chopped mint, about 1 1/2 Tbsp lemon juice, 1 tsp salt, 1 tsp cumin. Mix well and let sit if possible to let flavors blend.", "", "When oil is hot, form the falafel dough into small balls (about the size of a walnut) and slightly flatten to make a rounded patty. Put in the hot oil (gently!) and fry, turning as needed, until well browned all over - about 6 minutes total. Remove to paper towels to drain and cook in batches until done. You should get 20-24 patties.", "", "To serve, slice the top 1/3 off a pita round, and gently open the pocket. Drizzle a bit of tahini on one internal side, place tomato slices, lettuce and a bit of the tzatziki sauce inside. Add 4 patties, top with sriracha and more tzatziki. Serve with more of both on the side."]
