1 lb chickpeas (soaked overnight)
6 garlic cloves
½ oz flat leaf parsley
½ oz chives
1 tbl cumin
2 tsp coriander
1/8 tsp cayenne pepper
3 eggs
1 tsp kosher salt
5 oz all-purpose flour
6 oz silken tofu
2 oz lemon juice
12 pita breads
6oz iceberg lettuce (shredded)
12 slices of tomatoes
After soaking the chickpeas overnight, place chickpeas in a sauce pan with enough cool water to cover by 1 inch. Simmer for 2-3 hours then drain and chill.
Put peas in food processor and puree. Add garlic, parsley, chives, cumin, coriander and cayenee pepper and puree to combine. Add eggs, salt and flour to mixture to combine and then chill mixture for 1 hour.
Portion into 60 balls using a #50 scoop. Deep fry them at 375 degrees until crisp and drain and hold.
Combine the tofu and lemon juice and set aside.
To make sandwich, split pita and open pocket then add tofu spread, falafel balls, lettuce and tomatoes and serve warm.