Falafel Pita Sandwich

1. 1

   Wash chickpeas and add them to a big bowl.

2. 2

   Add water, generous enough to cover and top by 1 inch, this can be 4-5 cups.

3. 3

   Cover with plastic wrap and leave on the counter for 20-24 hours, if possible change the water halfway through.

Make the falafel:

1. 4

   Drain chickpeas and give them a quick rinse.

2. 5

   Working in batches, depending on your food processor size, add about 1/3rd of the chickpeas and 1/3rd of all the fresh herbs, onion and garlic.

3. 6

   Process scrapping the sides and bottom of the bowl.

4. 7

   Dump the ingredients of the food processor into another large bowl and proceed with the remaining ingredients until you are done.

5. 8

   You will have a coarsely grind mixture, now repeat the grinding again by adding about 1/3rd of the mixture to the food processor and process again to get the mixture finer until you are done with the whole batch.

6. 9

   If your mixture gets hot from the food processor, refrigerate for 20-30 minutes to cool down.

7. 10

   Add in all the spices, baking soda and mix well.

8. 11

   If your mixture is still very crumbly add the water one tablespoon at a time and mix with your hand.

Frying the falafel:

1. 12

   In a frying pan add about 1 1/2 inches of oil, heat on medium until oil reaches between 330-350F.

2. 13

   Lower the heat to medium low and start shaping the falafel.

3. 14

   Wet your hands with cold water.

4. 15

   Scoop about two tablespoons of the mixture in your hands and lightly shape into a disc, 4cm wide and 1 cm height.

5. 16

   Drop the falafel into the hot oil and proceed to make others, do not cram the pan.

6. 17

   Raise temperature to medium again and wait for falafel to cook and brown nicely all over.

7. 18

   With a slotted spoon take falafel out into a plate lined with kitchen paper towels.

8. 19

   Reduce the heat to medium low and start shaping the next batch of falafel.

Assemble the sandwich:

1. 20

   Cut the pita in half, place 3 falafel or to your liking in the pita pocket with some sliced onions, arugula and tomato slices. Drizzle some tahini sauce over.