Falafel With Tabouli

• 27 ounces chickpeas rinsed
• 1 spanish onion medium, finely chopped
• 2 cloves garlic minced
• 1/4 cup flat leaf parsley leaves fresh, chopped
• 2 teaspoons ground cumin
• 2 tablespoons self-rising flour
• 1 egg lightly beaten
• 2 ounces bulgur wheat
• 2 medium tomatoes finely chopped
• 2 tablespoons lemon juice
• 2 spring onions finely chopped
• 3 tablespoons fresh mint leaves chopped
• 1 clove garlic minced
• 2 tablespoons vegetable oil plus extra to deep-fry
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 loaves bread Lebanese, cut into wedges, heated to serve

1. In a food processor, process chickpeas, onion, 1 clove of garlic, parsley and cumin until finely chopped. Transfer to a large bowl. Sift flour over top and fold in. Add egg and stir to combine. Shape into 20 small patties. Cover with plastic wrap and chill for 20 mins.
2. Meanwhile, to make the tabouli, combine bulgur and tomatoes in a medium shallow bowl. Cover with plastic wrap and chill for 20 mins, or until bulgur is soft. Add spring onions, mint, garlic and vegetable oil. Season. Set aside.
3. Heat deep-frying oil in a large heavy-bottomed saucepan over medium heat. Working in batches, deep-fry falafels for 2-4 mins, or until golden. Using a slotted spoon, transfer to paper towels to drain.
4. To serve, combine yogurt, lemon juice and remaining garlic. Spoon into small serving bowls. Place bread, tabouli and falafel on serving plates. Serve with yogurt sauce.

chickpeas, onion, garlic, flat leaf parsley, ground cumin, flour, egg, bulgur wheat, tomatoes, lemon juice, onions, fresh mint, garlic, vegetable oil, plain yogurt, lemon juice, bread lebanese

Taken from www.yummly.com/recipe/Falafel-with-Tabouli-1402072 (may not work)