|1 x 400g tin||Rhodes Quality Chickpeas in Brine|
|100 g||chickpea flour — and extra for dusting|
|2||garlic cloves — peeled|
|1 tbsp||Hinds Spices Mild & Spicy Curry Powder|
|1 tbsp||Hinds Spices Spice for Rice|
|2 tbsp||olive oil|
|12||mini pita breads|
|1 cup||plain double thick yoghurt|
|2||garlic cloves — peeled and grated|
|1/2||cucumber — grated|
|1 tbsp||Hinds Spices Mixed Herbs|
|fresh mint leaves — to serve|
Place the Rhodes Quality Chickpeas in Brine, chickpea flour, garlic, Hinds Spices Mild & Spicy Curry Powder, Hinds Spices Spice for Rice and olive oil into a food processor and blend until just combined (the mixture should still be quite chunky). Roll the falafels into 12 balls and lightly dust in a little chickpea flour.
Make a fire, and over medium coals, braai the falafels for 5 to 7 minutes and pita breads for 3 minutes, turning regularly.
Mix together the yoghurt, garlic, cucumber, Hinds Spices Mixed Herbs and season to taste. Set aside. Serve the falafels with the pita breads and tzatziki and enjoy with fresh mint.