Step 1

In a large bowl, submerge dry chick peas in water, cover and soak for 12 to 24 hours. Drain.

Step 2

Pour hydrated chick peas into the well of a food processor and add the remaining ingredients.

Step 3

Process mixture until smooth and adjust seasonings.

Step 4

Pour mixture into a mixing bowl, cover and refrigerate for 1 hour.

Step 5

For hummus: Place all ingredients into a blender well and puree until silky smooth. Season generously with salt and pepper. Set aside.

Step 6

Remove falafel mixture from the refrigerator and form into 1 ounce balls (2 tablespoons).

Step 7

Fill a skillet (with tall sides) with 2 inches of oil and place over medium heat.

Step 8

Carefully add falafels to the hot oil, about 1 inch apart an fry for 3 to 4 minutes. Flip each falafel and continue to fry for an additional 2 to 3 minutes. Drain onto paper towels and lightly season with salt. Repeat until all the falafels have been made.

Step 9

For Salad: Pour lemon juice, sugar, oil, salt, and pepper into a mixing bowl and whisk together. Top mixture with romaine, cucumber and red onion and toss together.

Step 10

To assemble: Scoop and spread some hummus into the bottom of each shallow bowl and top with some of the romaine mixture. Add 2 to 3 falafels to each bowl and finish with some crumbled feta and lemon wedges. Serve with grilled pita.