Eggs in Falafel coating with yoghurt sauce

Eggs

• 6 eggs (53-63 g each), cold
• water, to fill to 1 l mark

Yoghurt sauce

• 400 g yoghurt, 3,5% fat
• 15 g lime juice, freshly squeezed
• 10 g honey
• ½ tsp ground cardamom
• 1 tsp ground black pepper
• 1 tsp salt

Falafel

• 110 g spring onions, cut in rings (1 cm)
• 3 garlic cloves
• 4 sprigs fresh coriander, leaves only
• 4 sprigs fresh parsley, leaves only
• 1 egg yolk
• 400 g canned chickpeas, drained
• 20 g olive oil
• 20 g lemon juice, freshly squeezed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp salt
• 40 g plain flour
• 1 tsp baking powder
• 40 g breadcrumbs
• 1500 g oil, for deep-frying