Falafel Sticks with Dip

1. Drain 220g / 7.76oz Chickpeas and rinse well, then place in a high mixing jug. Peel and press 1 small Garlic clove into the jug. Add 1/2 tsp Ground cumin. Puree everything finely. Wash, clean, and coarsely grate 100g / 3.53oz Zucchini, then mix with the chickpea mixture.
2. Take 1 tbsp of dough each and form into falafel sticks about 2 cm thick and 4 cm long with your fingers. Heat 3 tbsp Olive oil in a pan and lightly brown the falafel sticks on all sides over medium heat. Remove from the pan and drain on a plate with paper towels.
3. Wash, dry, and finely chop 1/4 bunch Garden herbs. Stir the yogurt and herbs together in a bowl and serve the dip with the sticks. Sticks and dip can be stored in the refrigerator for up to 2 days, but the falafel can also be frozen.