Freezable herby falafel

A good falafel is made using dried chickpeas, as opposed to canned. It may seem like more effort, but all you need to do is cover them with water the night before and leave them to soak. This makes a delicious vegetarian or vegan dinner that even fussy kids will love. Stuff into pittas or flatbread, or pop into a lunchbox.

SERVES 4 (makes 12 falafel) PREP 40 mins plus at least 12 hrs soaking and 45 mins chilling COOK 20 mins MORE EFFORT V

250g dried chickpeas

2 tsp coriander seeds, crushed 3 tsp ground cumin tsp chilli lakes (optional) pinch of allspice

2 large garlic cloves, crushed small bunch of parsley, leaves

picked and roughly chopped small bunch of coriander, leaves

picked and roughly chopped tsp baking powder

30g sesame seeds (optional) sunflower oil, for frying warmed latbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli lakes and chilli sauce, to serve

1 Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hrs.

2 The next day, drain the chickpeas and pat dry with kitchen paper. Tip into a food processor and pulse until they begin to break down. Toast all of the spices in a small dry pan for 1-2 mins. Tip these into the food processor with the garlic, herbs and 11/2 tsp sea salt. Blitz until smooth and pliable (check this by squeezing a clump in your hand; when ready, it should stay together). Tip the mix into a bowl, stir in the baking powder, cover and chill for 30 mins. 3 Form into 12 small discs, then coat each lightly in the sesame seeds, if using. Chill for 15 mins more. The falafel can now be frozen for up to three months (see right).

4 Heat a 1cm depth of oil in a large non-stick frying pan over a medium heat until small bubbles form on the surface. Fry the falafel in batches for 6 mins until deeply golden, turning over halfway through using a spatula or slotted spoon. Transfer to a plate lined with kitchen paper. Leave to drain. Once cooled, the falafel can be frozen for up to three months (see right). Heat the oven to 220C/200C fan/gas 8. Put the falafel on a lightly oiled baking sheet and brush with some oil. Bake for 15-20 mins until crisp. Serve in the flatbreads with the fillings of your choice.

GOOD TO KNOW vegan • folate • ibre • iron • 1 of 5-a-day

PER SERVING 333 kcals • fat 15g • saturates 2g • carbs 30g • sugars 2g • ibre 11g • protein 15g • salt 2.1g