Falafel With Tahini Dip And Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
Mix yogurt and tahini in a small bowl. Season with salt and black pepper.
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.