Start with the dip by mixing all the ingredients along with the remaining fresh coriander that was used in the ball’s mixture. Keep aside refrigerated. Just before serving add few coriander leaves on top and drizzle with the hot sauce.
Add the eggs in a large bowl. Add in the lemon zest and juice, dry coriander, chili flakes and sumac and mix thoroughly. Add the flour and mix it through.
Fold in the halloumi along with the carrots, courgettes and spring onions, as well as half the chopped coriander leaves. Season with the salt and pepper and mix gently. The mixture should be stiff and if the batter isn’t coating the vegetables then add some flour or some milk.
Use a large pot or high wall frying pan and pour the oil, no more than a third full. Place on high heat and insert a thermometer aiming for 180°C. If you don't have a thermometer, you can test the oil temperature by adding a small piece of bread to the oil. If the bread browns in about 30”, the oil is ready.
Form the mixture into bite-sized balls using your hands and fry in batches of eight, turning in the oil every now and then for about 5’, and until crispy and golden brown. Remove from the pot into a plate lined with kitchen paper to absorb the excess oil. Keep warm under foil or in a low oven and repeat for the rest of the mixture.
Take a serving plate and add in it the halloumi balls along with some fresh coriander leaves and serve along with yoghurt dip for dunking.