I am a textural eater. I never found a falafel I really loved because they were always tasty but mushy. This is a crunch-on-crunch-on-crunch falafel sandwich! It's like fireworks of flavor for your taste buds.
Swap options: Instead of frying, you can oven bake them at 350°F for 8-10 minutes. You can substitute chickpeas for fava beans or do a combination of both. If cilantro is not your thing, use mint or dill.
For the tahini:
In a food processor or blender, add garlic and salt. Pulse until a paste is made. Add in the tahini paste, lemon juice and water, and pulse until tahini sauce is creamy.
For the zhoug:1.
In a blender or food processor, add garlic cloves and salt. Pulse until a paste is made.2.
Add all remaining ingredients and puree until smooth.3.
Put in an airtight container and drizzle olive oil on top to cover; this will last 2 weeks refrigerated.
For the falafel:1.
Combine all ingredients with the exception of flour and baking powder in a bowl and toss.2.
Spoon chickpea and spice mixture into a food processor and blend until well mixed, 2 minutes.3.
Scrape the bowl and blend again for 30 seconds. You want the chickpeas to be chunky and not pureed.4.
Place mixture in a large mixing bowl and add the baking powder and 1 cup of flour.5.
Use your hands mix the ingredients. You are looking for the mixture to be able to stick together to form a ball but do not over-mix.6.
If you need more flour, gradually add the additional cup for desired consistency. Using a small ice cream scoop or a spoon, make a ball of falafel and flatten slightly.7.
In a heavy bottomed skillet, heat canola oil to 350°F and fry for 6-8 minutes.8.
Remove falafel from the oil and set on a tray or strainer lined with paper towel and season with salt.
Warm the pita and cut 1/4 of the top off to make room to build your falafel sandwich.
Drizzle tahini inside pita, add fresh herbs and cabbage, 4 pieces of falafel, pickles and a good drizzle zhoug on top of everything.