Apricot-Glazed Falafel Nourish Plate

• Meanwhile, slice avocado in half, scoop out the flesh and thinly slice. • In a medium bowl, combine Asian slaw mix, a drizzle of white wine vinegar and a good pinch of sugar and salt. Set aside. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• In a second medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.

• When the veggies have 15 minutes remaining, return the frying pan to medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Transfer falafels to a bowl, then add apricot sauce (see ingredients) and toss falafels to coat.

TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.

• Add avocado and baby spinach leaves to the slaw with a drizzle of olive oil. Toss to combine.