Yeah, this is really good.
But, it takes a bit of a plan.

A week before you want your falafel, take one cup of dried chickpeas and set to soak overnight.
Have a jar for making sprouts, one quart with a screen for a lid.
In the morning, drain. Rinse and drain four or five times a day.
Takes four or five days, sprouts are done when sprout is a little longer than the chickpea is wide.
I use a little food processor for this, Rinse your sprouts and put in food processor.
Add two or three cloves of crushed garlic, four tablespons of tahini and 1 tsp. of salt.
Whiz it up something fierce. Add lemon juice and olive oil in equal amounts
until you feel that is the right consistancy.

You will find the best hummus you ever had, with a garden fresh flavour.

Use a medium hot skillet with a little olive oil. 
Form some of the hummus into a ball and press into a patty in the skillet.
Cook a few minutes on both sides until it is warm and brown.

Fantastic falafel !! Eat it as is, or wrap into a sandwich with.
Fantastic falafel !! Pass them out to your friends. Fantastic !!