In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
For the yogurt tahini sauce:
Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
For the couscous:
Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.