The Best Falafel Pita Sandwich

In a large stockpot or bowl, soak chickpeas overnight in enough water to completely cover the chickpeas. The chickpeas will more than double in size so be sure there is enough water. Add baking soda to the water to help soften the chickpeas.

Remove chickpeas from water. Dry them thoroughly before continuing.

In the bowl of a food processor, add chickpeas, breadcrumbs, eggs, garlic, chopped onions, cumin, and coriander. Blend until smooth.

If the food processor has difficulty grinding the falafel mixture, add 1-2 Tablespoons of water to the mixture. Once you have ground the chickpea mixture well, add the parsley and baking powder. Stir well to combine.

Cover the mixture with plastic wrap, place the falafel mixture into the refrigerator for about 20-30 minutes. This will help the falafel balls stay well-formed when frying.

Heat a frying pan with about 2 cups of vegetable oil to about 350°F. Form the chickpeas into 1-inch size balls and fry in hot oil. The falafel balls will need to fry about 3 minutes per side until crispy and golden brown.

Remove from the oil and place on a paper towel-lined rack.

Cut the avocado in half, remove and discard the pit. Put it in the blender with garlic, olive oil, salt, and lemon. Blend until smooth. Set aside.

Cut the pita bread in half and open the center.

Drizzle with avocado sauce in the pita. Add cucumbers, onions, tomatoes, and spinach. Add 3-4 falafels and put extra sauce on them. Add salt and pepper to taste.

Serve and enjoy.