Best Falafel with Spinach or Kale

Let chickpeas soak in cold water for at least 12 hours, then drain and rinse thoroughly. Combine all the ingredients, except your canola oil, in a food processor and pulse until well combined and a coarse mixture forms. Heat canola oil in a deep pan or pot over medium-high heat. Carefully form the mixture into small patties or balls. Fry the falafel until golden brown on all sides and cooked through. Serve hot on warm pita with hummus, pickled turnip, pickles, tomato, tahini garlic sauce, and hot sauce!