Falafels with Yogurt Dill Sauce

Makes 2 dozen Falafel rounds
Preparation
4 cups dried chick peas, emerged in water and soaked over night
1 small onion, roughly chopped
1 bunch fresh parsley, washed with stems removed and roughly chopped
3 cloves garlic
2 tablespoons flour
2 teaspoons salt
3 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon pepper
1 teaspoon cayenne
1 teaspoon cardamon
1 teaspoon turmeric
Vegetable Oil

Place all ingredients in a food processor. Mix until blended but not pureed. This consistency should be similar to that of cookie dough. Refrigerate the mixture for 1-2 hours. Remove from refrigerator and using a small ice cream scooper or ur hands create rounds using the Falafel dough. I usually use about 2-3 tablespoons of the mixture per round. Meanwhile fill a skillet with about 2 inches of vegetable oil. Allow oil to heat to about 325 degrees. Place each round in the oil and allow to fry for about 2 mins on each side or until rounds are deep golden brown and coating is crisp. Using a slotted spoon remove round from oil and place on paper towel to cool and dry. Repeat with all the remaining Falafel batter.

Yogurt Dill Preparation
1 cup Greek yogurt
1 tablespoon fresh dill
Juice of 1 lemon and optional to add ½ teaspoon of the lemon peel finely grated
½ teaspoon salt
½ teaspoon pepper

Whisk ingredients together and serve with warm Falafels.