Make the falafel by placing the chickpeas, all the spices, Philadelphia Original, juice of one lemon and the grated garlic into a food processor. Pulse the mixture until you have a course paste. Season the mix with salt and pepper.
Remove the mixture form the blender and mould into small patties, about the size of a golf ball. You need to make 8 to allow 2 per person. Place the patties in the fridge to set for about 20 minutes before dusting them first in the flour, followed by the beaten egg and then the polenta. Pat the coating onto the patties well. These can now be placed in the fridge until you are ready to fry them.
Make the dressing for the dish by combining the Philadelphia Light with the juice of 2 lemons, chopped parsley and another ¼ tsp of cumin. Season with salt and pepper. It should be the consistency of thick double cream.
When you are ready to serve the dish, cut the chorizo into 3 or 4 slices.
Heat up griddle pan or a frying pan and cook the chorizo in and cook until the oil starts to render out of the sausage, turn them over and cook for 3 minutes on the other side. They should be a little crispy.
Heat the vegetable oil in a frying pan and once hot, add the falafel. Cook until golden on both sides. Once cooked, remove from the oil and place onto absorbent paper.
To serve, mix the flat leaf parsley and the toasted pine nuts with the warm chorizo, 1-2 pieces per person. Lay 2-3 falafel next to the salad and drizzle with the dressing.