Falafel pitas with mint yogurt sauce

Ingredients:

• 2 cans (425 g) chickpeas (drained and rinsed)
• 3 good quality pita breads, cut in half
• 3-4 tbsp wheat flour, plus 1/2 tbsp.
• 1 large egg, lightly beaten with a fork
• 1/4 cup fresh cilantro leaves (packed)
• 1/2 cup fresh parsley leaves (packed)
• 2 cloves of garlic
• 1 tsp ground cumin
• 1/8 tsp cayenne pepper
• Salt and ground pepper
• 3 liters of vegetable oil for deep-frying
• Sesame Mint Yogurt (see recipe below)

Fillings:

• 1 seedless cucumber, peeled and cut into 2.5 cm pieces
• 1 small head of iceberg lettuce, cut into small pieces
• 1 small red onion, thinly sliced ​​into rings
• 1 green pepper, finely chopped (seeds removed)

Sesame Mint Yogurt Sauce:

• 2 cups natural yogurt
• Finely chopped mint leaves from 1 bunch
• 1/4 - 1/2 tsp dark sesame oil
• Zest and juice of 1 lemon
• Salt and pepper

Preparation:

1. In a food processor, combine chickpeas, 3-4 tablespoons flour, cilantro, parsley, garlic, cumin, cayenne pepper, egg, salt and pepper.
   
   Pulse until almost smooth. Transfer the mixture to a bowl. The mixture should be thick enough to form into balls. Add more flour if necessary.
   
   Form the dough into balls approximately 5 cm in diameter. Toss them with the remaining 1/2 cup flour until they are completely coated. Let them rest until the oil is hot enough.
2. Heat oil over medium-high heat to 190°C (350°F). Check if the oil is hot enough by dropping in the remaining falafel mixture. The batter should sink to the bottom, rise to the surface, and float.
   
   Add the balls to the oil in batches (try not to overdo it) and fry until golden brown and crisp, about 8 minutes. Carefully remove from the oil and drain on paper towels to remove excess oil.
3. Fill the pita halves with a few chickpea balls, add cucumber, iceberg lettuce, red onion, and pepper. Top with yogurt sauce.
   
   Sesame Mint Yogurt Sauce: In a bowl, thoroughly mix the yogurt, mint, sesame seeds, lemon zest, and juice. Season with salt and pepper to taste. Refrigerate until serving.