|2 tins||chickpeas — 410 g each, drained|
|1||lemon — zest and juice|
|4 tsp||ground cumin|
|4 tsp||ground coriander|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground nutmeg|
|1 pinch||cayenne pepper|
|1/4 cup||fresh Italian parsley — chopped|
|1/4 cup||fresh coriander — chopped|
|2||eggs — beaten|
|salt and black pepper — to taste|
|Westfalia Plain Avocado Oil — for frying (use a mixture of Garlic and Lemon Flavoured Avocado Oil to your preference)|
|2 tbsp||Westfalia Lemon Flavoured Avocado Oil|
|2 tbsp||apple cider vinegar|
|1/2||cucumber — halved and very thinly sliced|
|100 g||broccoli — cut into very small florets|
|1/4||red onion — very thinly sliced|
|1/2 cup||plain double cream yoghurt|
|1 tsp||lemon zest|
|1 pinch||ground cumin|
|3 tbsp||fresh herbs — chopped (Italian parsley, mint and coriander, or a combination)|
|1 tub||Westfalia Spicy Guacamole — 200 g or Westfalia Plain Guacamole|
|fresh seasonal ingredients of your choice|
|pita breads — toasted|
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 zest, spices, herbs, flour and eggs.
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.
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.
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.
Yoghurt sauce: Mix the yoghurt, lemon zest, cumin and herbs together. Gently swirl the yoghurt mixture into the guacamole, just before serving but don’t mix completely.
To serve: Arrange a platter with fresh ingredients, falafels, toasted pitas, and bowls of the pickle and yoghurt sauce.
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.
Add 1 red chilli, seeded and chopped, to the falafel mixture for a spicier kick. You can also add ½ tsp smoked or ordinary paprika for a different flavour.
To enjoy as a meal: spread some of the yoghurt sauce in individual bowls, top with 3-4 falafels per bowl and add a handful of baby salad or herb leaves. Enjoy with the veggie pickle.