Falafel with tabouli and chickpea dip

Ingredients

• 200g packet falafel mix
• 1/3 cup vegetable oil
• 4 lite-wholemeal pita pockets, warmed
• 2/3 cup burghul (cracked wheat)
• 1 1/3 cups boiling water
• 200g grape tomatoes, halved
• 1/2 small red onion, finely chopped
• 3/4 cup roughly chopped fresh flat-leaf parsley leaves
• 3/4 cup roughly chopped fresh mint leaves
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 400g can chickpeas, drained, rinsed
• 1 garlic clove, roughly chopped
• 1 tablespoon olive oil
• 1/4 cup lemon juice

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