Ingredients

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed
3 to 4 tablespoons, plus 1/2 cup all-purpose flour
1/4 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
2 cloves garlic
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 large egg, lightly beaten with a fork
Salt and pepper
3 quarts vegetable oil, for frying
3 good quality pita breads, cut in 1/2
Sesame Mint Yogurt Sauce, recipe follows

Fixings:

1 English cucumber, peeled and chopped into 1-inch pieces
1 small head iceberg lettuce, chopped into bite-sized pieces
1 small red onion, thinly sliced
1 green pepper, seeded and chopped into bite-sized pieces

Directions

In a food processor,
combine the garbanzo beans, 3 to 4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, and salt and pepper;
pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls;
if not, add additional flour as needed. Shape mixture into balls about 2 inches in diameter. Toss in remaining
1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.
Heat oil over medium-high heat until about 375 degrees F. Test with some extra falafel mix to see if the
temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not
to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper
towels.

Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yogurt
sauce.

Ingredients

Sesame Mint Yogurt Sauce:

2 cups plain whole-milk yogurt, preferably Greek-style
1 bunch mint leaves, finely chopped
1/4 to 1/2 teaspoon dark sesame oil

1 lemon, zested and juiced
Salt and pepper

Directions

Combine all ingredients in a bowl until well incorporated. Season
with salt and pepper, to taste. Refrigerate until ready to serve.