Chipotle Falafel in Pita Pocket

Instructions

1. Preheat oven to 425 degrees.
2. Combine the panko breadcrumbs, 3 cloves of garlic, onion, chickpeas, cumin, coriander, cilantro, and 1 tablespoon of olive oil in a food processor. Until texture is grainy.
3. Roll falafel mix into 14 balls and brush with 1 tablespoon of olive oil on a baking sheet.
4. Bake the falafel for 35 minutes, turning them over once.
5. In a food processor, add 3 garlic cloves, 3 chipotle peppers, 1 tablespoon of lime juice and make a puree or chunky if desired.
6. Add 4 tablespoons of unsalted butter in a saute pan and add chipotle mixture on medium heat, and mix the sauce together for about 5 minutes set aside in a bowl.
7. Add 2 cloves of garlic, 1 deseeded peeled cucumber, juice of 1/2 of a lemon, cilantro leaves and 8 ounces of sour cream in a food processor blend. Add salt and pepper.
8. Chill tzatziki sauce in the fridge.
9. Put pita bread in the oven to get it nice and toasty for 2-3 minutes.
10. Toss falafel in chipotle sauce, place in a pita pocket with a slice of tomato and drizzle the tzatziki sauce over it.