Make the dressing:
1: Mix all the ingredients together and adjust the consistency with milk. The dressing must be very mild, creamy and salty without a violent taste of garlic.
2: Store in the refrigerator, so it stays cold and fresh until you need it
1: Soak the chickpeas in water overnight or for at least 8 hours. Then drain the water and rinse them. DO NOT boil!
2: Blend all the ingredients together in a food processor (not the oil). Ensure a uniform mass.
3: Form the stufing for small round balls or for a little more flat round buns if you like.
4: Heat the oil and check that the temperature is correct with a small match or the like. The oil is hot enough, when small bubbles come up along the stick.
5: Fry the potatoes a little at a time, until they are golden brown - it takes approx. one or two minutes depending on the oil temperature and the amount of falafels. Flip them gently along the way.
6: Let them drip onto greasy paper
7: Serving them with roasted pita bread, salad, cucumbers, onion and the good dressing.