DIY Falafel Pita Pockets with Kefir Hummus & Kefir Tzatziki

INGREDIENTS

Mix all the tabouli ingredients together in a bowl and set aside ready to assemble the DIY platter.
Combine the Greek yoghurt, kefir, cucumber, dill and garlic in a bowl. Ensure all ingredients are well combined.
Place the chickpeas in a saucepan and add the baking soda. Fill the saucepan with water until it is sitting at least ½ way up the pot and bring to the boil.
Boil for 15 minutes, or until the chickpeas are soft and tender.
Drain and rinse chickpeas under cool water and set aside.
In a food processor, blitz together the garlic, lemon juice and 1 tsp of salt until the garlic is very finely chopped.
Add in the kefir, tahini, remaining salt and paprika until well combined.
Whilst keeping the food processor on low speed, drizzle in the ice water and blend until the mixture is creamy.
Add in the chickpeas and process on medium speed, whilst drizzling in the olive oil. Process until super creamy and well combined.
Place hummus into a dish and drizzle with olive oil, topping with a sprinkle of paprika and tabasco.
To assemble platter
Warm up the falafels either in the oven or microwave until warm to touch and golden/crispy.
Randomly place ingredients onto a large serving board, allowing guests to create their perfect DIY pita pockets with their favourite kefir dips!