1/4 cup tahini
1/4 cup water
1 (15-ounce) can chickpeas, drained, rinsed
1 teaspoon finely chopped fresh garlic
1 small (1/2 cup) onion, finely chopped
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
1/8 teaspoon ground red pepper
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon lemon juice
1/4 cup panko bread crumbs
2 (8-inch) pita pocket breads, cut in half
Shredded romaine lettuce
Heat oven to 400°F.
Combine tahini and water in bowl; set aside.
Place all falafel ingredients except bread crumbs and Butter with Olive Oil & Sea Salt in food processor bowl fitted with metal blade. Pulse until ingredients are blended into thick paste.
Brush 15x10x1-inch baking pan with 1 tablespoon melted Butter with Olive Oil & Sea Salt. Place bread crumbs into shallow bowl; set aside.
Shape falafel mixture into 12 balls. Flatten to 1 1/2-inch circles; coat in bread crumbs. Place onto prepared baking pan. Brush tops of patties with remaining butter.
Bake 15 minutes; turn patties. Bake 5-10 minutes or until golden brown.
Place 3 falafel into each pita bread half; top with lettuce, tomatoes and onions. Drizzle with tahini sauce.
Tahini is sesame seeds ground into a paste.