Soak the garbanzo beans in water overnight to sprout the beans. The beans will absorb water and expand to fill 3 cups.
For the falafel: Combine the garlic, onions and parsley in a food processor and process until fine. Add the garbanzo beans, flour, baking powder, cumin, sugar and salt and mix well.
Roll the falafel mixture into golf-ball-size balls. Heat some olive oil in a pan, then fry the falafel until golden brown on both sides. Remove from the heat and let sit at room temperature for 10 minutes in order to let the falafel become firm. Lightly fry again before serving to crisp and warm through.
Spread a thick layer of hummus onto each pita, then lay the falafels down on top. Cover with the caramelized onions, roasted red peppers and grilled eggplant. Drizzle with tahini sauce and garnish with the chopped parsley. Add a handful of fresh mesclun greens, wrap up and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy Wolf and Bear's
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