Falafel is wonderful on pita sandwiches with shredded lettuce, chopped tomato and cucumber, topped with tahini sauce. It's also great with veggies and a ranch dip.
1/2 cup dried garbanzo beans aka chickpeas (soaked overnight)
1/4 white onion, cut into 4 pieces
2 cloves garlic, cut in half
1/4 cup cilantro/parsley
3/4 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1/2+ tsp cumin
1/8 tsp baking soda
2 rounded teaspoons flour
1 tsp lemon or lime juice (really this is optional if you don't have fresh citrus)
1. Grind* chickpeas, onion, garlic and cilantro/parsley until the texture is akin to course sawdust.
2. Add everything else and mix thoroughly, cover and refrigerate for at least 30 minutes.
3. Divide into 6-8 equal portions and form them into balls or patties and fry at 350°F for about 5 minutes or until browned and crispy.
*Note that I recommend you use a food grinder with a fine disc; alternating adding small handfuls of beans, cilantro/parsley, onion, and then garlic into the feeder. You can of course use a food processor to do this, but I have found that a grinder extracts more juice from the aromatics, making the mixture more flavorful and moist (plus you don't have to worry about over processing it).
If you do plan on using a food processor, I recommend processing the onion, garlic, and herbs first, then the chickpeas, and then combine thoroughly with the rest of the ingredients in a mixing bowl.