Chickpea Falafel with Cilantro Dip
Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, ground turmeric, garlic, cumin and about 1 tablespoon of the chopped cilantro. Process briefly to mix, then season with salt and pepper.
Working with clean, wet hands, shape the chickpea mixture into about 16 small balls.
Heat the oil for deep-frying to 350°F, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2-3 minutes, or until golden.
Drain the falafel on paper towels. Place in a serving bowl and keep warm. Stir the remaing chopped cilantro and the chile into the mayonnaise. Garnish with the cilantro sprig and serve alongside the falafel.