2 15-ounce cans chickpeas, drained and rinsed well 1/4 cup fresh lemon juice 1 shallot or 1/2 small onion, finely diced 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes 3 garlic cloves, minced 2 teaspoons kosher salt 3 tablespoons freshly...
See more 
2 15-ounce cans chickpeas, drained and rinsed well 1/4 cup fresh lemon juice 1 shallot or 1/2 small onion, finely diced 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes 3 garlic cloves, minced 2 teaspoons kosher salt 3 tablespoons freshly chopped parsley 1 1/2 cups bread crumbs 2 eggs, whisked 1 1/2 cups plain yogurt 1/8 teaspoon freshly ground pepper 1/4 cup canola oil In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties. Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly. Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic,... See less 
.value, '<a href="http://www.kaboodle.com/kristi7/veggie-recipies-i-want-to-try....html"><img alt="" src="http://cn1.kaboodle.com/hi/img/b/0/0/46/0/AAAAC2fwOKgAAAAAAEYElQ.jpg" width="80px" /></a>','http://www.kaboodle.com/kristi7/veggie-recipies-i-want-to-try....html','1');)
