Whisk yogurt, 1/2 cup cilantro, ¼ cup onion, 1 garlic clove, lemon juice and ¼ teaspoon cayenne in medium bowl to blend; season with salt and pepper. Refrigerate until ready to serve. Blend garbanzo beans, 3 tablespoons flour, and cumin, remaining ½ cup cilantro, 4 garlic cloves and ¼ teaspoon cayenne in processer until smooth. Add egg and remaining ¾ cup onion and blend, using on/off turns, until onion is finely chopped. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture int
