Falafel with cashew tzatziki

Falafel Ingredients:

• 400g canned chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 30g fresh parsley, chopped
• 15g fresh coriander, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 2 tbsp plain flour (or chickpea flour for gluten-free option)
• Rapeseed or vegetable oil, for frying

Cashew Tzatziki Ingredients:

• 150g raw cashews, soaked for 4 hours or overnight, then drained
• 120ml water
• Juice of 1 lemon
• 1 garlic clove
• 1/2 cucumber, grated and squeezed to remove excess liquid
• 2 tbsp fresh dill, chopped
• Salt, to taste

1. Falafel:

   1. Preparation Time: 15 minutes
   2. Cooking Time: 10 minutes
   3. Combine chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, cayenne pepper, salt, and flour in a food processor. Pulse until mixture is well combined but still has a bit of texture.
   4. Form the mixture into small patties, about 1.5 inches in diameter.
   5. Heat a generous amount of oil in a frying pan over medium heat. Fry the falafel patties in batches, turning once, until golden and crispy, about 4-5 minutes each side.
   6. Transfer to a plate lined with kitchen paper to drain excess oil.

   Cashew Tzatziki:

   1. Preparation Time: 10 minutes (excluding soaking time)
   2. Blend soaked cashews, water, lemon juice, and garlic in a high-speed blender until smooth.
   3. Stir in the grated cucumber and dill. Season with salt to taste.
   4. Chill in the refrigerator for at least 30 minutes before serving.

• Calories: Approximately 350 kcal
• Protein: 13g
• Fat: 18g (with 3g of saturated fat from the cashews)
• Carbohydrates: 36g
• Fiber: 8g
• Sugars: 7g

1. Preparation Time: 10 minutes (excluding soaking time)
2. cooking times: 15 minutes
3. Chill in the refrigerator for at least 30 minutes before serving.