Turmeric falafel

For 25 to 30 balls



For falafel:
150 g broccoli florets
230 g cooked chick peas (in glass)
1 tbsp BIO PLANÈTE Olive Oil
½ Paprika (orange) 
1 teaspoon turmeric powder
½ tsp coriander powder
salt & pepper

For the sauce: 
1 natural yoghurt
1 tbs BIO PLANÈTE Wok Oil or olive oil and some chili
2 tbs chopped coriander (or parsley)
salt & pepper

For the falafel
Mix the broccoli in a blender. Add chickpeas and olive oil and mix. Add the diced paprika, turmeric, coriander, salt and pepper and mix again to a paste.
Form the dough into balls and place on a baking tray.
Bake in a preheated oven at 180°C for 30 minutes.

For the sauce
Mix yoghurt, olive oil, chopped coriander, salt and pepper in a bowl and mix well.