Falafel With Beet Dip And Tzatziki

• 14 ounces dried chickpeas
• 1 onion medium, finely chopped
• 2 tablespoons flat leaf parsley leaves plus 2 tbsp chopped, extra
• 2 tablespoons chopped cilantro
• 4 cloves garlic chopped
• 2 teaspoons ground coriander
• 3 teaspoons ground cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon baking soda
• vegetable oil to deep-fry
• 2 tomatoes large, finely chopped
• beet
• 7 ounces sliced beets canned, drained
• 2 tablespoons sour cream
• 1 green onion finely chopped
• 1 clove garlic crushed
• tzatziki
• 2/3 cup low-fat natural yogurt
• 1/3 persian cucumber peeled, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon mint finely chopped

1. Soak chickpeas in cold water overnight.
2. Drain chickpeas and remove skin. Process chickpeas and onion until almost smooth. Transfer mixture to a bowl. Add herbs, garlic, spices and baking soda. Cover and chill 15 mins.
3. Meanwhile, to make beet dip, process all ingredients until combined. Season with salt.
4. To make tzatziki, combine all ingredients in a small bowl. Season with salt.
5. Shape tablespoons of chickpea mixture into balls and flatten slightly. Deep-fry falafel in hot oil, in batches, 3-4 mins each batch, or until golden and transfer to paper towels.
6. Combine tomatoes and extra parsley. Arrange falafel on a platter. Serve with tortillas, dips and tomatoes.

chickpeas, onion, flat leaf parsley, cilantro, garlic, ground coriander, ground cumin, chili powder, baking soda, vegetable oil, tomatoes, beet, beets, sour cream, green onion, garlic, lowfat natural yogurt, persian cucumber, lemon juice, mint

Taken from www.yummly.com/recipe/Falafel-with-Beet-Dip-and-Tzatziki-1404955 (may not work)