Make the pickled onions (store in an airtight container in the fridge)

Ingredients 

• ½ red onion (sliced)
• ¼ cup water
• ¼ cup red wine vinegar, apple cider vinegar or white wine vinegar
• 1 tsp sugar
• ½ tsp salt

Method 

1. Add the sliced red onion to a glass jar and set aside. In a small saucepan add the water, vinegar, sugar and salt. Bring to a boil, then remove from the heat and pour over the onions.

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Prepare the falafel patty mix (store in an airtight container in the fridge)

Ingredients 

• 400g tin of chickpeas (drained, rinsed and patted dry)
• ½ red onion
• 2 garlic cloves
• 1 carrot (grated)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 lemon (zest)
• 1 cup fresh parsley (loosely packed)
• 1 cup fresh coriander (loosely packed)
• 1 Tbsp sesame seeds (toasted)
• ¼ cup flour
• Salt and pepper

Method

1. To make the falafel patties start by adding the chickpeas to a blender, nutribullet or food processor, and blend until the texture is chunkier than a fine crumb. Place into a large bowl.

2. Add the onion and garlic to the blender and blend until a paste forms. Add the carrot, cumin, coriander, lemon zest and fresh herbs; blend until combined.

3. Add the onion and herb mixture to the chickpeas, then add the flour and sesame seeds; mix well to combine.

4. Pop into an airtight container and form patties before cooking.

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Make the tzatziki sauce (store in an airtight jar in the fridge) 

Ingredients

• 1 cup greek yoghurt
• 1 garlic clove (crushed)
• 1 Tbsp olive oil
• 1 lemon (juice)
• ½ cucumber (grated and squeezed)
• ¼ cup mint (finely chopped)
• Pepper

Method 

1. Add all the ingredients (except the cucumber and the mint) into a medium bowl and mix well to combine. Add the cucumber and mint, and gently stir through; season with pepper.