Backpacking falafel

Adapted from http://www.wheatfreemeatfree.com/falafel/

2 c dry chickpeas

Handful ramp bulbs (or a chopped onion)
1 Tbsp lemon juice

5 cloves garlic, minced

SPICE MIX:
1/4 c za'atar (middle eastern herb mix made up of sesame, sumac, thyme, savory, etc) or cumin/coriander mix
2 Tbsp dried parsley
1 tsp red pepper flakes
1/2 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/8-1/4  c gluten-free flour

1. Soak the chickpeas in cold water for 18-24 hours, changing the water several times. Use a food processor to grind them into a coarse meal.

2. Dry the chickpeas, ramp bulbs, and minced garlic in the dehydrator until they "feel dry", repulse them (together) in the food dehydrator with lemon juice, and spread them onto the dehydrator trays for another hour or so, until they are completely dry. Let cool.

3. Mix the dehydrated items with the spice mix, store in a double-lock freezer Ziploc until backpacking time.

I intend to boil ~3 cups water on my stove, combine with this mixture and let sit at least 10 minutes to rehydrate. I will then form little chubby bingo chip patties and pan fry them with a bit of olive oil. Fingers crossed!