Name: Falafel Sandwiches with Sesame Mint Yogurt Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 6 servings
Cuisine: middle-eastern
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; 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; 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

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.