Serves 4

Chickpeas are so popular and healthy, especially as a plant-based protein. They are the main ingredient in these wholesome falafels. You will love the chunky texture and aromatic flavour from fresh herbs, spices and Westfalia Avocado Oil. If you have never made falafels, this recipe is so easy to prepare. Think of them as plant-based ‘meat balls’ and be creative with the different ways you can enjoy them. The fresh pickle and creamy sauce bring all the flavours together.

INGREDIENTS

Falafels
2 x 410 g tins chickpeas, drained
juice and finely grated rind of 1 lemon
20 ml (4 tsp) each ground cumin and coriander
2,5 ml (½ tsp) each ground cinnamon and nutmeg
pinch of cayenne pepper
60 ml (¼ cup) each chopped fresh coriander and Italian parsley
30 ml (2 tbsp) cake flour
2 large eggs, beaten
salt and pepper
Westfalia Avocado Oil for frying, use a mixture of Garlic and Lemon Flavoured Avocado Oil to your preference

Pickle
30 ml (2 tbsp) Westfalia Lemon Flavoured Avocado Oil
30 ml (2 tbsp) apple cider or white grape vinegar
5 ml (1 tsp) honey
½ medium cucumber, halved and very thinly sliced
100 g broccoli, cut into very small florets
¼ red onion, quartered and very thinly sliced

Yoghurt sauce
125 ml (½ cup) plain double cream yoghurt
5 ml (1 tsp) finely grated lemon rind
pinch of ground cumin
45 ml (3 tbsp) chopped fresh herbs, like Italian parsley, mint and coriander, or a combination
1 x 200 g tub Westfalia Spicy or Plain Guacamole

To serve
baby salad or herb leaves
fresh avocado, when in season

METHOD

1. Falafels: Place 1 tin of chickpeas with the lemon juice in a large mixing bowl. Blend with a stick blender until it forms a smooth mixture. Add the other tin of chickpeas, lemon rind, spices, herbs, flour and eggs.
2. Mash chickpeas with a fork or a potato masher until a chunky mixture forms. Stir through and season with salt, pepper and more lemon juice if preferred.
3. Heat a thin layer of the avocado oil mixture in a frying pan over medium heat. Add spoonfuls of the falafel mixture and flatten slightly with a spoon. Fry on both sides until golden brown and cooked. Drain on paper towel and repeat with the remaining mixture.
4. Pickle: Meanwhile, mix avocado oil, vinegar and honey in a bowl until well combined. Season to taste with pepper. Toss cucumber, broccoli and red onion into the oil mixture until well coated and allow to stand for 15 minutes. Toss through once more, while marinating, to coat all the veggies in the mixture.
5. Yoghurt sauce: Mix the yoghurt, lemon rind, cumin and herbs together. Gently swirl the yoghurt mixture into the guacamole, just before serving but don’t mix completely.
6. To serve: Spread some of the yoghurt sauce in serving bowls, top with 3-4 falafels per bowl and add a handful of baby salad or herb leaves. Enjoy with the veggie pickle and fresh avocado, when in season.

Tips

1. Make larger falafels and serve as vegetarian patties in smaller burger or slider buns or pitas. Assemble with the yoghurt sauce, pickle and fresh salad ingredients.
2. Add 1 red chilli, seeded and chopped, to the falafel mixture for a spicier kick. You can also add 2,5 ml (½ tsp) smoked or ordinary paprika for a different flavour.
3. The falafels are perfect to add to a platter, or pack for a picnic or in a lunch box. Enjoy with the yoghurt sauce as a dip with toasted pitas, fresh veggies and the pickle.
4. When avocados are in season, you could substitute the guacamole in the sauce for 2 fresh avocados, cubed and lightly mashed.