Soak chickpeas overnight (or at least 8 hours)
Rinse and drain chickpeas and throw all ingredients into blender and pulse until a dry (sprinkle-size) consistency (try not to make it into a wet consistency like hummus if possible). (Mixture may get stuck in bottom of blender so occasionally scoop out the sides and bottom and blend until blended)
Using hands or an ice-cream scooper, mold mixture into 1.5 inch size balls
Coat pan with coconut oil and over medium-high heat, carefully add falafel at a time. “Fry” each ball at least 3 minutes on each side until crispy.
Serve onto of salad or in a pita with Israeli salad (chopped cucumbers, chopped tomatoes), purple cabbage pickles and tahini.