You need a serving of hot sauce and yogurt sauce for this recipe.
Dice the onion into 1/4 pieces. Tear the french bread slices into
large pieces and soak in cold water to cover. Dice the cucumbers
and tomatoes and shred lettuce into small strips to add on top as
garnishes after sandwich is done. Preheat oven to 375°F. Blend
garlic, 1/2 onion, and parsley in a blender until finely minced.
Add chickpeas and blend until finely chopped and pasty. Add lemon
juice, cumin, basil, coriander, thyme, and tabasco. Squeeze the
water out of bread and add to blender. Blend until well mixed. Form
the mixture into 16 balls. Flatten each ball to form a 1/2" thick
patty and dredge in flour. Place patties on a lightly greased
baking sheet. Bake for 10 minutes. Turn patties and bake another
10 minutes. Remove from oven. In a heavy large skillet heat half
the olive oil over medium-high heat. Add patties and fry until
golden brown on bottom. Turn patties and add remainder of oil
swirling it so it comes in contact with all patties. Fry until
brown and crispy, then drain on paper towels.
To Serve:
Cut off about 1/3rd of each pita round and open to form a pocket.
Fill each pocket with 4 falafel balls. Garnish with lettuce,
tomato, onion, cucumber, and the sauces.
