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.

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