1 tbsp (15 mL) Spectrum Naturals® Canola Oil
3/4 cup (175 mL) diced onion
1/2 tsp (2 mL) minced garlic
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) ground cumin
1 cup (250 mL) The Greek Gods® Traditional Plain Yogurt
1 tbsp (15 mL) finely chopped fresh cilantro or parsley
1/4 tsp (1 mL) finely grated lime rind
1 tbsp (15 mL) lime juice
1 tsp (5 mL) liquid honey
Salt and pepper, to taste
2 pkgs (each 240 g) Yves Veggie Cuisine® Falafel Balls
Recipe may be doubled; use 1 tub (500 g) The Greek Gods® Traditional Plain Yogurt. Dip may also be used with Yves Veggie Cuisine® Kale & Quinoa Bites.