Falafel with Tahini Dip Recipe

1. Soak chickpeas overnight or for at least 6 hours.
2. When ready to cook, in a deep frying pan over medium-high heat, bring about 2 inches of oil to 350°F. On a baking sheet, place crumpled paper towels to drain falafel as they cook.
3. Drain chickpeas and place in a food processor; process until beans are very finely ground.
4. Add onion, garlic, cumin, baking powder, and parsley. Process adding water a tablespoon at a time until mixture holds together when a spoonful is pressed in your hand.
5. Shape heaping tablespoonfuls of chickpea mix into slightly flattened disks.
6. Cook in preheated oil for 3-5 minutes or until golden on both sides. Remove to prepared baking sheet.
7. Serve with Tahini Dip.

Tahini Dip
1. In a small bowl, whisk together tahini and water until smooth.
2. Add lemon juice, salt, and garlic.
3. Keep in an airtight container and use within 3 days.