Ingredients:

• ½ cup dry chickpeas
• ¼ cup fresh parsley, chopped
• 3 Tbsp onion, chopped
• 2 cloves garlic, minced
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp sea salt
• Pinch black pepper
• Pinch cayenne
• Oil for frying (about 2 Tbsp)
• 1 cucumber, sliced
• 4-6 Romaine leaves
• 2-4 pocket pitas

Instructions:

Rinse and sort chickpeas. Place in a bowl covered with plenty of water. Soak for 24 hours. Drain chickpeas and place in blender with parsley, onion, garlic, spices, and salt. Blend thoroughly until all ingredients are fully ground and well incorporated into a thick paste. Heat oil in a large frypan on medium-high heat. Form falafel batter into 6 equal balls and fry until browned on one side, then flip to brown on the other side. Remove from frypan and pat down to remove excess oil. Serve falafel with sliced cucumbers, romaine lettuce, yogurt sauce and warmed pocket pitas (cut in half and opened up.)