In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
Stir in the baking powder and flour mixing well.
Cover and place in the fridge for 30 minutes.
(this is included in prep time).
In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
Puree to smooth and pour into a squirt bottle if you have another one.
Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
Fry 2 minutes, flip and fry for 2 minutes more.
You want the falafel nice and golden brown.
Repeat with remaining falafels.
Drain on a rack with paper towels or newspaper underneath.
Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
Squirt in some tahini sauce and cilantro sauce.