Pound out turkey slices into ¼” thickness with a meat mallet or rolling pin. Sandwich the pieces of turkey between two pieces of plastic to do this.
Dump the contents of the falafel mix onto a plate. Pour the beaten eggs onto a separate plate.
Heat the oil in a skillet over medium heat. Dip the pounded turkey breasts first in the falafel mix on both sides, then in the eggs, then back into the falafel mix.
Add the turkey cutlets to the oil (in batches of 1 or 2) and fry on both sides until golden brown. Careful not to burn!
Add more oil if necessary to complete all of the schnitzel.
Remove from the oil and set onto paper towels to drain.
Mix together the aioli ingredients in a bowl.
Warm the buns up in the oven, then split them in half.
Spread the aioli on the bottoms and tops of the buns, then add the lettuce, chopped tomatoes, a piece of schnitzel, and the harissa if using. Serve immediately. Enjoy!
