Falafels and cucumber yogyurt sauce

• 15 oz can of chickpeas drained
• 2 tbsp ap flour
• 1 tsp granulated garlic powder
• 1/2 tsp ground black pepper
• 1 pinch salt
• 1 tsp ground cumin
• 3 tbsp chopped parsley dried
• 1 tsp cilantro
• 1 tsp dill infused oil
• 1 pinch salt
• 1 large cucumber peeled and seeds removed
• 6 oz plain yogurt

1. Take and open the can of chickpeas drain liquid in a bowl add all the falafel ingredients mix well mashing the chickpeas leave some partially solid on peas.
2. Get oil medium heat to hot and middle will be raw to cool they will soak up the oil I used extra virgin olive oil I formed them into balls and disc, the disc if made bigger could be used as a slider disc are eaiser to fry
3. When done about 2-3 minutes per side set to paper towel to soak up excess oil
4. For the sauce peel the cucumber slice in half long ways take seeds out with a spoon
5. Grate the cucumber into chunky pieces put into cloth or three paper towels squeeze the liquid out
6. Add to a bowl add dill oil and yogurt mix well hope you enjoy

chickpeas, flour, garlic, ground black pepper, salt, ground cumin, parsley dried, cilantro, dill, salt, cucumber, yogurt

Taken from cookpad.com/us/recipes/351371-falafels-and-cucumber-yogyurt-sauce (may not work)