Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
Combine chickpeas, cilantro, and next 8 ingredients (cilantro though leek) in a food processor; process until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.
Heat 2 tablespoons oil in a large nonstick skillet. Add 5 patties; cook 3 minutes on each side or until golden. Repeat procedure twice with remaining oil and patties.
Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.
Not bad...I used only half the cilantro out of caution and because I was pressed for time (2 cups of fresh cilantro leaves is a LOT); but I think it would have been better with the full amount. Overall the recipe seemed to work, but I would chop the onions and leeks more finely first as even my Cuisinart food processor had trouble achieving a consistent texture. Fortunately I added the garlic cloves first and minced them before adding the other ingredients. 3 minutes per side was about right for the cook time, although I did put the lid on to ensure the onions cooked, and the patties didn't brown all that much. They were quite delicate, and while this might have been fine in a pita, they could have used a binding agent for simply eating with a fork. The sauce was ok but not great; I'm not sure if it needed more of something or an additional ingredient. I love chickpeas and would make this again, with the above changes.
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