Hummus, to serve 

Pickled cabbage, to serve

Cucumber, to serve 

Falafels

2 ½ cup canned chickpeas

1 onion, roughly chopped

1 garlic clove

¾ cup peas, thawed

½ cup broccoli

1 cup kale, roughly chopped 

1 cup parsley leaves

1 ½ tsp cumin powder

1 ½ tsp baking powder

Salt and pepper, to taste

Olive oil, to brush/spray

Tabouleh

½ cup wholegrain bulgur, or couscous 

¾ cup boiling water

1 cup parsley, finely chopped

1 tomato, diced

¼ red onion, finely diced

1 tbsp olive oil

1 tbsp lemon juice

½ tsp salt

1. Preheat oven to 220°C and line a baking tray with paper. Place all falafel ingredients in a food processor and blend until a smooth consistency forms. Roll into small balls and place on your baking tray. Spray or brush with olive oil and bake for 20-25 minutes, or until an outer crust forms.

2. For the tabouleh, place bulgur in a bowl and pour boiling water on top, then cover with plastic wrap. Once soft and fluffy, combine with the remaining ingredients.

3. Place tabouleh and falafels on a plate and serve with your choice of sides, such as hommus and red cabbage.

Note: this recipe will make 14-15 falafels - feel free to store leftovers in the refrigerator for up to 5-6 days.