Polly Pocketsy

Falafel with Creamy Yogurt Dip

Soak a cup of chickpeas 8 hours or  overnight then drain off all liquid and put in a food processor 

To the chickpeas add garlic dill parsley mint 1 green chilli scallions salt cumin coriander baking powder and cardamom and pulse 

Add tahini lemon juice and chickpea flour to the chickpeas and pulse until smooth 

Roll into balls then place on a baking tray and refrigerate 1 hour 

For the yogurt dip add 1 cup greek or natural yogurt to a bowl with crushed garlic salt cumin tahini lemon juice mint and dill 

Fry the falafel in vegetable oil on medium heat 350 f until golden turning occasionally