This falafel gets an extra dose of greens with the addition of fresh peas!
Preheat the oven to 375 F. Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray.
In a food processor add the cilantro leaves, parsley leaves, chickpeas, fresh peas, and garlic, salt and pepper. Blend on high until the ingredients combine.
Add the flour, baking soda and sesame seeds and pulse a few more times.
Form small patties with the mixture. I made 12-15 patties.
Bake in the oven for 20-25 minutes.
Clean the food processor.
Open the can of chickpeas and reserve the liquid. Remove the skin. Shell the chickpeas.
Add the chickpeas, tahini, olive oil, lemon, salt and pepper to the food processor. Slowly add the reserved chickpea liquid until smooth.
Cut the sweet potato into think shoestring wedges. Bake in the oven (375-400, depending on if the falafel are still in the oven). Sprinkle with olive oil and salt and pepper.
Peel of the skin of the cucumbers
Use a mandolin to thinly slice the cucumbers.
Add the cucumbers to a Tupperware and add the rice wine vinegar, water, salt and pepper. Refrigerate for an hour
Heat up the pita. Add the hummus and falafel, and a few sweet potato wedges. Add the feta, pickled onions, cucumbers, and pea shoots on top. Drizzle with cilantro yogurt sauce.