Falafel sandwiches

Yogurt sauce:

• 250 ml (1 cup) Greek yogurt
• 1 1/2 red bell peppers, grilled, peeled and drained
• 5 ml (1 tsp) smoked paprika
• 1 garlic clove, minced
• Zest of 1 lemon, grated
• Salt and freshly ground black pepper

Falafel:

• 500 g (1 lb) chickpeas, presoaked overnight in 2 L (8 cups) of water
• 3 garlic cloves, minced
• 15 ml (1 tbsp) olive oil
• 1 jalapeno pepper, seeded, finely chopped
• 2 green onions, thinly sliced
• 15 ml (1 tbsp) sesame seeds
• 60 ml (1/4 cup) parsley, chopped
• 45 ml (3 tbsp) fresh mint, chopped
• 45 ml (3 tbsp) fresh coriander, chopped
• 15 ml (1 tbsp) lemon juice
• 7 ml (1 1/2 tsp) ground cumin
• 7 ml (1 1/2 tsp) ground coriander seeds
• 30 ml (2 tbsp) flour
• 10 ml (2 tsp) baking soda
• Salt and freshly ground black pepper

Frying:

• Vegetable oil

Sandwich and filling:

• Pita bread (1 or 2 per guest)
• A few leaves of lettuce, cut into 5 mm (1/4 in.) strips
• 1 cucumber, sliced in 3 mm (1/8 in.) half moons
• 2 ripe red tomatoes, cut into quarters and then into 3 mm (1/8 in.) slices   
• 1 red onion, thinly sliced
• 1 bunch of Italian parsley, coarsely chopped
• Marinated hot peppers (optional), cut into rounds