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roughly chopped white onion
6
garlic cloves
2 cups
cooked chickpeas, drained
1 cup
lightly packed parsley leaves
1 cup
lightly packed cilantro leaves
1 teaspoon
salt
1/4 teaspoon
chili powder
2 teaspoons
cumin
2 teaspoons
baking powder
1/2 cup
all-purpose flour
Canola oil, for sauteing
Pita bread, for serving
FOR THE TAHINI SAUCE
1 1/4 cups
plain yogurt (full fat or non-fat)
1/4 cup
tahini (sesame paste)
2 Tablespoons
fresh lemon juice
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