I love Falafel but prefer not to deep fry them - it’s easier not to as well as being better for you. These are full of flavour, contain a good amount of protein and are great in a salad bowl like this to give you loads of vitamins and minerals as well. Load it up with your favourite greens, a grain and a salsa like the mango and tomato one - check out my spicy prawn recipe to see how to make it. This is perfect summer lunch food.

Ingredients

2 tins of chickpeas drained

1 tsp salt

1tsp chillis in oil or harissa

1tsp ground cumin and coriander

3 tbsp fresh chopped herbs

2tbsp dukkah or breadcrumbs

1tbp oil

Add everything to a blender and blend until smooth, scrape out and form into balls and flatten slightly. dip in the dukkah or crumbs and place on a tray lined with parchment. Chill for about an hour if you can.

Heat the oil over a medium heat and fry the falafel for 2 minutes each side and serve with a big salad and couscous or tabbouleh plus some pittas as shown. You can reheat these really easily in a low oven if you are making them in advance.

Tabbouleh Recipe here

Mango Salsa recipe here