Falafel With Beet Dip And Tzatziki - cooking recipe

Ingredients

14 oz dried chickpeas
1 None medium onion, finely chopped
2 tbsp flat-leaf parsley leaves, plus 2 tbsp chopped, extra
2 tbsp chopped cilantro
4 cloves garlic, chopped
2 tsp ground coriander
3 tsp ground cumin
1/4 tsp chili powder
1/2 tsp baking soda
None None vegetable oil, to deep-fry
2 None large tomatoes, finely chopped
None None Beet Dip
7 oz canned sliced beets, drained
2 tbsp sour cream
1 None green onion, finely chopped
1 clove garlic, crushed
None None Tzatziki
2/3 cup low-fat natural yogurt
1/3 None Persian cucumber, peeled, finely chopped
1 tbsp lemon juice
1 tbsp finely chopped mint

Preparation

Soak chickpeas in cold water overnight.
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.
Meanwhile, to make beet dip, process all ingredients until combined. Season with salt.
To make tzatziki, combine all ingredients in a small bowl. Season with salt.
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.
Combine tomatoes and extra parsley. Arrange falafel on a platter. Serve with tortillas, dips and tomatoes.