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


  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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