Ingredients
For the falalfel:
8 sprigs mint
8 sprigs cilantro
8 sprigs parsley
200 grams or 1 cup chickpeas (garbanzo beans), cooked
200 grams or 1 cup grated hazelnuts
1/2 green hot pepper
3 cloves garlic
1 shallot
5 tablespoons olive oil
1 teaspoon ground cumin
2 tablespoons rice flour
salt
black pepper
For the sauce:
200 grams Greek yoghurt
juice and zest of 1 lemon
5 sprigs mint
For the salad:
2 cups baby spinach
1 avocado
150 grams cherry tomatoes
80 grams olives
2 tablespoons sunflower seeds
Preparation
