Falafel

• 1 1/2 c. dried chickpeas (garbanzo beans, about 12 oz.)
• 2 c. chopped fresh cilantro
• 1 tsp. cumin
• 1 tsp. allspice
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. ground red pepper
• 5 garlic cloves, peeled
• 1 onion, quartered
• 1 leek, trimmed and cut into 3 pieces
• 6 Tbsp. olive oil, divided
• Yogurt-Tahini Dip
• 8 (6-inch) pitas, cut in half

1. Sort and wash chickpeas and place in large bowl. Cover with water to 2 inches above beans. Cover and let stand for 8 hours. Drain beans. Combine chickpeas, cilantro and next 8 ingredients in a food processor until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into 1/2 inch thick patties. Heat 2 Tbsp. oil in a large non-stick skillet. Add 5 patties and cook 3 minutes on each side or until golden brown. Repeat procedure twice with remaining oil and patties. Spread 1 Tbsp. Yogurt-Tahini Dip in each pita half. Fill with 1 patty. Serves 8 (2 pita halves each).

chickpeas, fresh cilantro, cumin, allspice, salt, black pepper, ground red pepper, garlic, onion, olive oil, pitas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25358 (may not work)