Place chickpeas, 1 tbsp of KEEN’S curry powder, parsley leaves, coriander leaves, onion and garlic in a food processor, season and blend until smooth.
Empty the mixture into a bowl. Mix through the flour then roll into tablespoon size balls.
Heat oil in a medium sized frypan on medium heat. Fry falafels for 1 minute on each side. Drain on paper towel.
Mix the dip ingredients together and season. Serve falafels with a dollop of yoghurt dip.