Add the garlic, scallions, and cilantro to a food processor bowl, and whirl until finely chopped. Add the remaining ingredients, and process until completely blended.
Add enough oil to the frying pan so that it reaches about 1 inch deep, and heat over medium-high heat until an inserted thermometer reads 360F.
Shape the falafel mixture into balls about 1½ inches in diameter, and add to the hot oil in batches, cooking until golden brown (about 4 minutes on each side). Drain on paper towels.
To assemble the sandwiches, cut the pita bread in half. Spread a small amount of hummus inside the pita bread. Add lettuce leaves and a couple of falafel balls. Top with Israeli Salad, tahina sauce, and schug.
Notes
If you have a deep fryer, use that for cooking instead.
Recipe by Webicurean at http://blog.webicurean.com/2013/11/03/falafel-israeli-salad-sundaysupper/