Combine falafel mix with the stock or water and let stand 10 minutes.
Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender.
Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1 1/2 inches diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick.
For best results, deep fry in 350 degree F oil until golden brown.
Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well.
Put the tahini, and creme fraiche into a blender. With blade running, add cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.
Open pita pockets. Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired. Dress with cilantro tahini.
Recipe courtesy of Don Pintabona, Tribeca Grill, New York City