In a small pot, bring vinegar, cane juice and 1/2 tsp salt to a boil, stirring until cane juice is dissolved. Add red onion and radish. Remove from heat and cool to room temperature. Drain and set aside.
Meanwhile, prepare yogurt sauce: In a small bowl, mix together yogurt, 1 tbs lemon juice and 1 minced clove garlic. Set aside.
Toast pita and cut into triangles. In a large bowl, mash beans with a potato masher; mixture should be slightly lumpy. Add egg, green onion, flour, bread crumbs, rosemary, pepper, 1 tsp lemon zest, 1 tbsp lemon juice, remaining 2 minced cloves garlic and 1/2 tsp salt; mix until well combined. Form 12 golf ball–sized balls and place them on a large rimmed parchment-lined baking sheet. Gently flatten into patties.
In a large skillet on medium-high, heat 1 tbsp oil. Working in 2 batches to prevent overcrowding, add patties and cook for about 4 minutes, turning once, until crisp and golden. Add another 1 tbsp oil between batches. Transfer to a paper towel–lined plate and cover to keep warm.
Meanwhile, in a medium bowl, combine parsley, tomatoes, remaining 1 tbsp lemon juice and 1 tbsp oil, tossing to coat.
Place 2 patties on each plate. Divide pickled vegetables, yogurt sauce, salad and pita among plates.
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Deep-fried falafel can be a total calorie bomb. But this baked falafel still gets crispy with equally satisfying results. It's super easy, full of flavor and a really healthy, protein-filled vegan lunch!