Place all the ingredients, except the oil, in a mixing bowl. Mash with a fork or a potato masher until smooth, but keep the texture slightly coarse. Season with salt and pepper and more lemon juice if preferred.
Shape mixture into small balls. Heat a thin layer of oil in a frying pan and fry falafels on both sides until golden brown and cooked through. Drain on a paper towel.
To make the yoghurt sauce, mix all the ingredients together and season to taste. Serve the falafels with yoghurt sauce and chopped up tomato, cucumber and avocado.
Tips: You could make larger patties and serve them as vegetarian burgers. For a little bite, add one red chilli, seeded and chopped, or 1⁄2 teaspoon of smoked paprika to the mixture before frying.
Recipe extracted from Make Five by Heleen Meyer, published by NB Publishers.