Serves 2

For the falafel:

• 1 x 400g can cooked chickpeas, drained and rinsed
• 1 small red onion finely chopped
• 2 tsp ground cumin
• ½ teaspoon baking powder
• 1 teaspoon coconut oil or rapeseed oil
• 1 tablespoons finely chopped parsley
• 1 tablespoon chopped fresh coriander or 1 teaspoon ground coriander
• 2 garlic clove crushed (or garlic powder)
• rind of half a lemon grated
• seasoning

For the dip:

• 170g pot greek yogurt
• 1 tablespoons chopped fresh dill
• 1 clove garlic crushed
• Juice of half a lemon
• 1 teaspoon olive oil
• third-ish of a cucumber
• salt and pepper

Method:

1. Cook onion and garlic in the coconut oil along with the spices.
2. Chuck in with everything else in the food processor (or you can mash it with a potato masher but it will be coarser, which is also fine).
3. Make into 9 balls. Serves 2. 4 each – fight over the last one.
4. Bake on a non-stick baking tray and brush lightly with a smidgen of olive oil.
5. Cook at 170 C for 25 minutes. Turning over half way.
6. Leave to cool and then hide them! Terribly moreish.