Place the falafel mix in a bowl.

Using wet hands, (so mixture does not stick to hands) work mixture well before rolling into 1 ¹/² tablespoon balls.

Heat oil in a large, deep saucepan or deep-fryer to 180ºC. Deep-fry in batches for 3-4 minutes or until light brown.

Drain on absorbent paper and repeat process with the remaining falafel balls.

Heat the Mezé Pita

Once the pita rises, take it off the heat and open it. Smear a tablespoon of tahinosalata into the cavity of the pita.

Stuff with shredded cabbage and onions, top with falafel balls.