Falafel With Tabouli - cooking recipe

Ingredients

2 (13.5 oz) cans chickpeas, rinsed
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tsp ground cumin
2 tbsp self-rising flour
1 None egg, lightly beaten
None None Tabouli
2 oz bulgur wheat
2 None medium tomatoes, finely chopped
2 tbsp lemon juice
2 None spring onions, finely chopped
3 tbsp fresh mint leaves, chopped
1 clove garlic, minced
2 tbsp vegetable oil, plus extra to deep-fry
1 cup plain yogurt
1 tbsp lemon juice
2 loaves Lebanese bread, cut into wedges, heated to serve

Preparation

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.
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.
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.
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.