Directions

1. Put beans and water in large pot and soak by the overnight or quick-soak method.
2. Drain soaking water. Cover with water and cook until tender over medium low heat, about 1 hour. Add more water if necessary. Drain.
3. Slowly heat 1 tablespoon oil and sauté garlic and onion until tender, 5 to 7 minutes. Move to a large bowl.
4. Add cooked beans to sautéed vegetables. Add parsley, salt, lemon juice and hot pepper sauce and mash until smooth.
5. With floured hands, form ovals with bean mixture (about 1/4 cup each). Roll in flour.
6. Fry falafel, with the remaining oil in skillet, until golden brown. Drain on paper towel.
7. Combine yogurt with remaining 2 tablespoons onion.
8. Serve falafel in pocket bread topped with yogurt.

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