Crispy Falafel Smashburgers

1 heaping cup dried chickpeas

1/2 tsp baking soda

1 cup parsley laves

3/4 cup cilantro leaves

1/4 cup dill

1/4 of a large yellow onion

3 garlic cloves

1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne, sea salt and pepper

1/4 cup water

1 tablespoon cornstarch

1/2 tsp baking powder

Kooshy breadcrumbs 

High heat tolerant oil, for frying

1. Place the dried chickpeas in a large bowl and fill with enough water to cover the chickpeas by 3 inches. Allow them to soak for the following 24 hours, draining them when done.

2. To a food processor, add the chickpeas, garlic cloves, onion, parsley, cilantro, dill.

3. Pulse until fully mixed (you might need to stop and scrape down the sides periodically). 

4. Add the mixture to a mixing bowl, and mix in the spices as well as the cornstarch. 5/ Cover the dough and place it in the freezer for 20 minutes (alternatively, you can put it in the fridge for an hour and up to 1 day). 

5. Heat olive oil or oil of choice - form the patty into a flat smashburger and roll in Kooshy breadcrumbs. 

6. Carefully drop the patty into the hot oil and cook until browned on both sides. Let it rest a few minutes on a plate after removing. 

7. Serve on pita or naan with pickles, sumac pickled onion, and a mixture of cucumber, tomatoes and parsley. 

8. Mix your tahini sauce, spread onto the pita, and add Shatta for a kick of spice. 

9. Serve with crispy smashed za'atar potatoes and more salad on the side.