for 4 person

Falafel

1 tin	chickpeas (approx. 400 g), rinsed, drained
70 g	boiled, diced beetroot
50 g	cashew nuts
30 g	chopped pistachios
1	organic lemon, use grated zest and juice, 2 tbsp set aside
1	garlic clove
2 tsp	ground cumin
1 tsp	salt
1 tbsp	olive oil

Dressing

150 g	plain greek yoghurt
2 tbsp	cashew cream
½ bunch	peppermint, roughly chopped
¼	salt
a little	pepper

How it's done

Falafel

Puree the chickpeas with all the other ingredients up to and including the salt. With wet hands, shape into approx. 20 balls, spread out on a baking tray lined with baking paper. Brush the balls with oil.

To roast

Roast for approx. 20 mins. in the centre of an oven preheated to 180°C.

Dressing

Mix together the yoghurt, cashew butter, reserved lemon juice and mint, then season. Serve the dressing with the falafel.

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