Fast falafel

MAKES 8 SMALL OR 6 LARGE FALAFEL FOR THE FALAFEL

400g can chickpeas, drained and rinsed

1 tsp ground coriander and 1 tsp ground cumin 1 egg Large handful flat leaf parsley Juice ½ lemon Sea salt flakes and ground black pepper

1 tsp olive oil

FOR THE COATINGS

1 tbsp sesame seeds

1 tbsp Homemade Seed Mix (see previous page) or ground almonds

TO SERVE

2 warm wholemeal pitta breads 2 carrots, peeled and grated 2 tbsp hummus

PUT all the falafel ingredients except the oil

into a food processor and blitz to a coarse paste. Tip into a bowl and shape into eight small or six larger patties, then gently press the coating on both sides (three or four patties each for the two different coatings), patting so it sticks well. Transfer to a plate and leave to chill. When ready to serve, heat the oil in a large frying pan, and fry the falafels for five to seven minutes on each side, until golden and cooked through. Serve in warm pitta breads, with the grated carrots and hummus.

TRY THIS Add any of the following to your falafel mix:

2 tsp lemon zest, grated 1 tsp chilli flakes 1 tsp cumin seeds More chopped herbs, such as mint or coriander leaves