1. Add all ingredients, except the olive oil, to a food processor.
2. Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
3. Transfer the falafel mixture to a bowl and cover. Place in the refrigerator for 1 hour or in the freezer for 15-20 minutes until chilled.
4. Heat olive oil in a large pan over medium-high heat.
5. Using a medium sized cookie scoop (about 2 tbsp), scoop the mixture into the pan and press down gently to flatten each falafel disk slightly.
6. Fry for 3-4 minutes on each side or until both sides are browned and crispy.
7. Transfer the falafel to a plate lined with paper towels to absorb any extra oil.
8. Serve on your favorite pita bread, over quinoa, on a salad, or all by it’s self.

To Freeze and Cook Later

1. Add all ingredients, except the olive oil, to a food processor.
2. Pulse until the mixture is smooth. You might have to scrape down the sides in between pulsing.
3. Scoop the falafel mixture into a gallon-sized plastic freezer bag and freeze for up to to three months.
4. When ready to cook, thaw overnight in refrigerator.
5. Follow cooking directions above.