1/4 cup sun-dried tomato pieces
1/3 cup filtered water
1 cup canned chickpeas, drained and rinsed
2 teaspoons minced garlic
1 1/2 teaspoons olive oil
1 teaspoon chili powder
1 teaspoon curry powder
1/4 teaspoon sea salt
1/8 teaspoon cayenne
1/3 cup whole wheat flour
2 Tablespoons finely diced red onions
2 Tablespoons finely diced celery
2 Tablespoons chopped fresh parsley
2 (6-inch) whole grain pita breads
plain soy yogurt or tahini
freshly squeezed lemon juice or filtered water, as needed
Place the sun-dried tomato pieces in a small bowl. Cover with the water and set aside for 5 to 10 minutes to rehydrate. Drain off any excess water and transfer the sun-dried tomato pieces to a food processor along with the chickpeas, garlic, olive oil, chili powder, curry powder, salt, and cayenne.
Process for 1 to 2 minutes or until completely smooth. Transfer the mixture to a medium bowl. stir in the flour, onions, celery, and chopped parsley.
Pour enough olive oil into a large skillet to coat the bottom and place over medium heat. Carefully portion 6 rounded tablespoonfuls of the falafel mixture into the hot oil and flatten each one slightly with the back of the spoon. Cook the patties over medium heat for 3 to 5 minutes or until golden brown on the bottom. Flip the patties over with a metal or heatproof spatula and cook for an additional 2 to 3 minutes or until golden brown on the other side.
Place two paper towels on a large plate. Transfer the patties to the plate to allow any excess oil to drain off. Portion, cook, and drain the remaining falafel mixture in the same fashion.
To assemble each sandwich, split the pita bread in half and open the pocket of each half slightly. Fill each pita half with 3 falafel patties and as much sliced cucumbers, shredded carrots, shredded lettuce, and alfalfa sprouts as desired. thin the soy yogurt or tahini with a small amount of lemon juice or water to make a sauce, and drizzle it over each pita half to taste.
From Vegan Bites: Recipes for Singles by Beverly Lynn Bennett, page 66