Falafel

Put the dried chickpeas, baking soda, and salt in a large bowl. Cover with water. Let soak at room temp overnight. Then, drain and rinse and let them air dry.

Prepare all your herbs and spices - zest the lemons (and then juice them, if you're going to make tahini or hummus), wash, clean, and separate the parsley, dill, and mint, and just get out your other spices. The quantities can be adjusted to taste - use more cayenne (or any other hot pepper) if you like your falafel spicer, or leave it out entirely.

Roughly dice the onion, add to food processor with the chickpeas and garlic. You might need to do this in batches depending on the size of your food processor. Process until roughly chopped, adding the herbs and spices and lemon zest as you go. When you're happy with the texture, put into mixing bowl and mix everything together. Add in the baking soda and matzo meal - keep adding matzo meal until the balls hold together nicely, but don't add more than necessary.

Put the oil in a pot, the oil should be deep enough to fully cover the falafel balls. Turn it on medium/high heat, keep around 350F. When the oil is hot enough, ball the falafel roughly the size of golf balls, and fry. Remove from oil when the balls are a nice golden brown. Place on a cooling rack. Serve them in a pita with tahini and veggies for a tasty and satisfying meal.