Preheat oven to 200 degrees

Drain and rinse garbanzo beans. Place on a cookie sheet and place in preheated oven for 10-15 minutes to completely dry out the beans. (the beans should almost start "cracking" open. Really dry beans make a big difference in this recipe).

In a food processor, place shallots, garlic and parsley. Pulse 10-15 times for about 3 seconds each to finely chop. Add dried garbanzo beans, cumin, chili powder and siraccha. Pulse again 10-15 times for 3 seconds each, or until beans form a crumbly grainy texture (don't over pulse where it becomes a paste). You know it's ready when you can grab a small spoonful and form a ball that sticks together.

Transfer to a bowl and mix in baking soda, and flour. Do not overmix.

Using a small melon baller, scoop out falafel dough and form 8 small bowls. Place on a parchment lined cookie sheet. Using your finger tips, gently press down on the balls to form small "disks".

Place cookie sheet in the fridge for one hour. (you could also chill the falafel dough before forming the disks, but I find that they falafels keep their shape better if they cook chilled straight from the fridge.)

Over medium/low heat, in a non-stick pan, heat 2 tbsp of olive oil. Place all 8 falafels in the pan and cook for 2-3 minutes until golden brown. Flip and continue cooking for an additional 2-3 minutes. Transfer falafels back to the cookie sheet until ready to serve.

In a bowl, combine grated carrot, cabbage, vinegar, oil, and parsley. Mix together. Add salt/pepper to taste. Serve and enjoy!

On top of each toasted pita, add a few tbsp of tzatziki, a few slices of cucumber, romaine lettuce, a generous scoop of carrot slaw, and 2-3 falafels. Serve and enjoy!