Ingredients

• 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

Instructions

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