Rina Younan's Falafel Sandwich

• Canola oil, for frying
• 1 pound dried chickpeas, soaked overnight
• 2 tablespoons all-purpose flour
• 2 teaspoons cumin
• 2 teaspoons salt
• 2 teaspoons ground turmeric
• 1 teaspoon chile flakes
• 1 teaspoon ground coriander
• 5 large cloves garlic
• 1 yellow onion, chopped
• 1/2 bunch fresh cilantro, chopped
• 1/2 bunch fresh curly parsley, chopped
• 1/4 cup white sesame seeds
• 3/4 teaspoon unflavored powdered gelatin
• 1/2 cup heavy cream
• 6 ounces feta
• 6 cloves garlic, roasted
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 4 cups white flour, plus more for dusting
• 2 tablespoons sugar
• 2 tablespoons yeast
• 1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted
• 1/4 cup honey
• 1/4 cup good quality olive oil, plus more for greasing
• 2 teaspoons kosher salt

1. For the falafels: Fill a large skillet halfway up the side with oil.
2. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
3. Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency.
4. Chill for 10 minutes in the fridge.
5. Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds.
6. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side.
7. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.
8. For the mousse: Dissolve the gelatin in 1 tablespoon water.
9. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes.
10. Pull off the heat and stir in the gelatin and olive oil.
11. Then place in a blender and blend until very smooth.
12. Scoop the mixture into a shallow bowl or container and season with salt and pepper.
13. Refrigerate or blast chill, and set aside.
14. For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast.
15. Cover and let it rise in a warm place for 10 minutes.
16. Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment.
17. Beat until the dough is soft, 10 minutes.
18. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces.
19. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round.
20. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.
21. To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.

canola oil, chickpeas, flour, cumin, salt, ground turmeric, chile flakes, ground coriander, garlic, yellow onion, fresh cilantro, fresh curly parsley, white sesame seeds, unflavored powdered gelatin, heavy cream, feta, garlic, olive oil, kosher salt, freshly ground black pepper, white flour, sugar, yeast, wheatberry flour, honey, olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/rina-younans-falafel-sandwich.html (may not work)