FALAFELS and Greek salad

Grind all the ingredients until it is a lumpy texture mass, not too liquid that then it would be a kind of hummus and we do not want that! (Optional add a couple of tablespoons of ground oats if you see it necessary, in my case it was not).

With the mixture, we make small balls and place them on a baking paper, flattening them a little to make the shape.

In the preheated oven at 180°C, we introduce the tray and leave them for 50-60 minutes, turning them over halfway through cooking.

I serve them (highly highly recommended!!!!) with a super simple yogurt sauce made with plain or Greek unsweetened yogurt, lemon juice, Provencal herbs, thyme, salt and pepper.

And in the bowl, as a base: the Greek salad, with tomatoes, cucumber, artichokes, feta cheese, black olives, red onion and arugula and lamb's lettuce base.