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Export 20 ingredients for grocery delivery
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.
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