Name: Falafels with a fresh pickle and guacamole
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 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 tbsp flour; 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 tsp honey; 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

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Ingredients (26)

Falafels

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 tbsp	flour
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)

Pickle

2 tbsp	Westfalia Lemon Flavoured Avocado Oil
2 tbsp	apple cider vinegar
1 tsp	honey
1/2	cucumber — halved and very thinly sliced
100 g	broccoli — cut into very small florets
1/4	red onion — very thinly sliced

Yoghurt sauce

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

To serve

	fresh seasonal ingredients of your choice
	pita breads — toasted

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Method:

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.

Tips

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.