I think the best way to enjoy falafels is in a pita with a Greek salad. Here's my version of this very popular street food. The falafels are baked, not fried, and rolled in panko to give this vegetarian treat a little more pizzaz.
Pre heat oven to 425 degrees. Pour canola oil in baking dish and place in middle rack of oven. While oil is heating, make the falafel mixture. Combine chick peas, onion and garlic in food processor or blender. Add remaining ingredients and whirl until combined.
Shape mixture into 12 1 to 1-1/2 inch balls and roll in panko. By this time your oven is pre heated and your oil is hot. Place falafel balls in in the pre heated oil and bake 15 minutes. Turn them over and bake another 15 minutes. Remove from oven and keep warm by covering with aluminum foil.
While falafels are baking, prepare your salad and make the dressing. Combine all dressing ingredients and whisk to combine. Pour half of the dressing on salad, toss and save the rest of the dressing to use at another time.
Line each of 4 pita breads with lettuce and place 3 falafels on top of lettuce leaves. Top with dressed Greek salad, fold pita and try and get your big mouth around this delicious sandwich. You can do it, I promise.