Falafel with Garlic Tahini Sauce

 1 cup dried chickpeas, sorted and rinsed

Garlic Tahini Sauce (recipe follows)

1 small onion, chopped

1/2 cup chopped fresh parsley

2 cloves garlic

1 Tbsp fresh lemon juice

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1/2 tsp ground red pepper

vegetable oil

Pita bread, lettuce, tomatoes, chopped cucumbers (optional)

1. Place chickpeas in large bowl; cover with water by 3 inches.  Soak 8 hours or overnight.  Prepare Garlic Tahini Sauce; refrigerate until ready to serve.
2. Drain chickpeas; place in food processor.  Add onion, parsley, garlic, lemon juice, cumin, coriander, salt and red pepper. Pulse until mixture is smooth, scraping side of bowl frequently.  If mixture is too dry, add 1 to 2 Tbsp water.
3. Shape mixture into 1 1/2" balls with dampened hands.  Place on baking sheet lined with wax paper.
4. Pour oil into deep heavy saucepan to depth of 2 inches.  Heat over medium-high heat to 350.  Fry falafel in batches 3-5 minutes or until golden brown.  Remove with slotted spoon and drain on paper towels.
5. Serve with pita bread, lettuce, tomatoes, cucumbers, and Garlic Tahini Sauce.

Garlic Tahini Sauce

1/2 cup plain yogurt

1/4 cup tahini

3 Tbsp water

2 Tbsp fresh lemon juice

1 clove garlic, minced

1/2 tsp ground cumin

salt and black pepper to taste

Whisk all ingredients in small bowl until well blended.  Cover and refrigerate 1 hour before serving.