Place tahini and spices in a one-pound container.

Slowly add water until it’s a paste consistency; set aside.

Combine salad ingredients in a bowl; set aside.

Spread eggplant over a baking sheet and salt well on both sides.

Let sit for 30 minutes to remove excess moisture.

Rinse eggplants well.

Heat frying pan with one tablespoon oil.

Pan sear eggplant planks in a single layer for five minutes, until soft, flipping once halfway through.

Add a bit of oil between batches, if needed.

Transfer eggplant to colander to cool.

Peel eggplants as much as possible, then transfer to food processor fitted with S-blade.

Add garlic, bread crumbs, parsley, and spices to bowl.

Pulse until a paste forms.

Transfer to a bowl, add egg white, and mix to combine.

Refrigerate for one hour.

Using a scooper, scoop mixture into balls and roll in additional breadcrumbs.

Fill one inch of a medium-sized saucepan with oil.

Heat to 350 degrees Fahrenheit.

Fry falafel balls until golden, about one minute.

Remove and drain on a paper towel–lined baking sheet.

These can be served as a classic falafel in a pita or plated.

To plate, spread techinah in center of plate.

Place three to four balls on top.

Sprinkle salad and pita chips around balls.

Drizzle tahini and silan over dish.