Falafels with yogurt sauce and green beans

For the falafels: Chop the vegetables and add them to a food processor or blender. Add cumin to taste, parsley and extra virgin olive oil.

Whisk or mash everything. If the mixture remains liquid, add chickpea flour (or whole wheat flour) to compact it.

Form the falafels and bake them for 20 minutes in a preheated oven at 180ºC or until the dough is cooked (check by pricking with a fork).

For the yogurt sauce: put the whipped cream cheese in a bowl, add the juice of 1/2 lemon, a clove of garlic and mint. Blend.

For the green beans: wash them, cut them in halves and boil them for about 20 minutes.

Serve the falafels with the yogurt sauce and the green beans along with the cherry tomatoes.