WHAT YOU DO
Step 1. Put all the ingredients for the falafel, excluding the oil, into a food processor and whizz to a rough paste. Scrape into a mixing bowl, check seasoning, then shape into 12 bite-sized balls.
Step 2. Heat enough oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. Carefully place a few balls of falafel into the hot oil and fry for a minute or two, until the outside is brown and crisp. Cook the falafel balls in batches, removing with a slotted spoon when cooked and draining on kitchen towels. Alternatively, bake the falafel at 180C until golden and hot throughout, about 12-15 minutes.
Step 3. For the hummus, place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season to taste and chill.
Step 4. For the tzatziki, combine all of the ingredients and season to taste.
Step 5. Serve your falafels in a salad bowl with the tzatziki and hummus. We like to serve it with roast and pickled beetroot, quinoa, seasonal greens, such as kale, spinach and rocket, and a light dressing throughout.
TIP: We've served this salad with beetroot tzatziki too here, which is super easy to make. Simply place one pack of roasted beetroot in a food processor and whizz until smooth. Combine with 200g Greek yoghurt, ½ tsp garlic purée, 1 tbsp lemon juice and 1 tsp maple syrup. Season to taste and enjoy.
