Baked falafel + cucumber salad with yogurt sauce

FALAFEL: put the chickpeas, 1/3 onion previously chopped into very small pieces, parsley, half a clove of garlic, a dash of oil, cumin, turmeric, salt and pepper (the amount of spices to taste), beat until it is a homogeneous mass and put it in the refrigerator for at least 2 hours. When the dough is ready, make small balls and flatten them to give them shape. Finally on a baking paper we put them to bake at 200° about 20 minutes approximately.

YOGURT SAUCE: pour in a bowl the natural yogurt, parsley, a teaspoon of turmeric, a teaspoon of pepper, a teaspoon of salt, a pinch of chopped chives, a dash of oil and the juice of half a squeezed lime. Stir with a spoon or a whisk.

Cucumber SALAD: Cut a cucumber and two tomatoes into small cubes and mix with the feta cheese and dress with the yogurt sauce.