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Place CousCous into a large bowl and pour boiling water over the top. Cover and stand for 8 to 10 minutes.
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To make the tahini yoghurt: mix yoghurt, tahini and dash of olive oil and salt and pepper to taste.
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After 10 minutes, using a fork, fluff up the CousCous. Set aside.
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Place chickpeas, chilli, garam masala, parsley, mint, garlic, flour, olive oil and egg into a food processor and blend until smooth.
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Add chickpea mixture to CousCous and combine. Coat your hands with chickpea flour and shape 2cm thick patties.
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Place patties onto a tray and refrigerate for ½ hr.
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Heat 1cm depth of vegetable oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes on each side.
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Remove patties and place on absorbent towel.
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Serve falafel with yoghurt over the top and mint leaves.
