Falafel - cooking recipe

Ingredients

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

Preparation

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).