1. Heat the oven to 180°C and roast the whole cloves of garlic for 10 minutes, or until soft set aside for the garlic yoghurt.
2. With a fork, lightly mash the drained Wattie’s Four Bean Mix and Wattie’s Chickpeas. Add the rest of the ingredients. Mix together until combined. Take the mix and mould into small round patties.
3. Heat 2 Tbsp of oil in a deep fry pan, add the falafel patties and cook for approximately 3 minutes each side or until golden.
4. While falafels are cooking push the garlic out of the shells and mix thoroughly with the yoghurt. Season.
Stack up the falafels onto a plate and garnish with the salad ingredients, finish with a squeeze of lemon and garlic yoghurt on the side.