• Soak the chickpeas in water for 10-12 hours. Always make sure the water is at least 2 inches higher than the chickpeas. Use a large bowl so that they have room to expand.
• Once the chickpeas are done soaking, drain them well.
• Add all of ingredients for the Falafel (except for the baking soda, flour, and sesame seeds) in a food processor and blend until the consistency is like coffee grinds. You want to blend it well and break down all of the chunks, but you don't want to blend it into a liquid.
• Add the falafel to a bowl and then add the baking soda, flour, and sesame seeds. Mix well and then put it in the refrigerator for an hour.
• Frying Instructions: Heat oil on medium-low heat in a heavy bottom pot. Form falafel into small balls. I use a medium cookie dough scoop which holds about 1.5 tablespoon. Once the oil is hot, fry one falafel first to test out the flavor and see if you need more salt. Don't forget you will be pairing it with the Feta Yogurt which is salty. Fry the falafel in batches for about 2-3 minutes, making sure to flip it over if the oil is not completely covering it. Falafel should be a nice golden brown and the middle should be cooked too.
• Baking Instructions: Add parchment paper on to a baking sheet. Lay 1.5 tablespoon sized balls on oiled parchment paper. Gently push down on the falafel to form thick patties. This will help them brown. Spray or brush the top of the falafel with oil. Bake for 25mins at 375F. Flip them over after 13 minutes

Whipped Feta Yogurt Sauce

• Add feta, yogurt, garlic, and dill to a food processor and blend them until fully incorporated.

Assembling the Falafel

• Warm the pita, add some feta yogurt sauce, top with falafel, salad, and more yogurt sauce.