Falafel With Tahini Dip And Salad

• 1 1/3 cups dried chickpeas
• 2 cloves garlic, finely chopped
• 2 small onions, 1 finely diced, 1 cut into strips
• 1 tsp ground cumin
• 2 medium tomatoes, diced
• 1 small cucumber, thinly sliced
• 8 None lettuce leaves, cut into strips
• 1/2 cup coarsely chopped parsley
• 1 None lemon, juiced
• 3 tbsp olive oil
• 1 cup plain yogurt
• 2 tbsp tahini
• 1/2 cup vegetable oil, for frying
• None None Flatbreads, to serve

1. Soak chickpeas in 4 cups cold water for 24 hours. Drain chickpeas and puree in a blender along with garlic and diced onion. Stir in cumin and season with salt and black pepper. Cover and refrigerate for 1 hour.
2. Mix tomatoes, cucumber, lettuce, sliced onion and parsley in a large bowl. Place lemon juice in a small bowl and season with salt and black pepper. Gradually whisk in olive oil. Toss with the salad.
3. Mix yogurt and tahini in a small bowl. Season with salt and black pepper.
4. Form chickpea mixture into 16 ovals. Heat oil in a skillet on medium heat. Fry falafel in batches, turning, for 3-4 mins, until golden brown. Drain on paper towels. Serve with salad, tahini dip and flatbreads.

chickpeas, garlic, onions, ground cumin, tomatoes, cucumber, lettuce leaves, parsley, lemon, olive oil, plain yogurt, tahini, vegetable oil, flatbreads

Taken from recipes-plus.com/api/v2.0/recipes/22853 (may not work)