Crispy Falafel With Yogurt Dip

• 2 15-ounce cans chickpeas, drained and rinsed well
• 1/4 cup fresh lemon juice
• 1 shallot or 1/2 small onion, finely diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 3 garlic cloves, minced
• 2 teaspoons kosher salt
• 3 tablespoons freshly chopped parsley
• 1 1/2 cups bread crumbs
• 2 eggs, whisked
• 1 1/2 cups plain yogurt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup canola oil

1. In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.
2. Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.
3. Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
4. Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.
5. store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

chickpeas, lemon juice, shallot, ground cumin, red pepper, garlic, kosher salt, freshly chopped, bread crumbs, eggs, plain yogurt, freshly ground pepper, canola oil

Taken from www.myrecipes.com/recipe/crispy-falafel-with-yogurt-dip (may not work)