Falafels with a fresh pickle and guacamole

Westfalia Fruit
4 servings Prep: 45 mins, Cooking: 1 hr
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These falafels are ideal to make for a vegetarian feast or perfect for a summer picnic, brought to you by Westfalia Fruit.

By Independent Contributor November 15 2022
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Ingredients (26)

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
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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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.

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