Green falafels

Having a dish made ahead of time that can stretch to two or three work lunches takes the pressure off when you are rushing out the door to work. Change it up each day, add a small Greek salad to the falafels one day, and stuff them into a pita the next. Delicious.

Ingredients

2 tsp	Cumin seeds
2 tsp	Coriander seeds
½ tsp	Paprika
2 cloves	Garlic, chopped
400 g	Tin chickpeas, drained (Main)
½ cup	Coriander, roughly chopped
1	Spring onion, roughly chopped
1 pinch	Chilli flakes
¼ tsp	Salt and freshly ground black pepper
1 Tbsp	Oil, for cooking
½ cup	Yoghurt, mixed with 2 tsp tahini and 1 Tbsp lemon juice
½ cup	Hummus, natural yoghurt and pita to serve

Directions

1. In a small frying pan, toast the cumin and coriander seeds until fragrant. Grind together in a mortar and pestle with the paprika and garlic until fine.
2. Into a food processor, place the chickpeas, spice mix, spring onion, coriander, chilli flakes, salt and pepper. Blitz until everything is sticking together.
3. Shape into walnut-sized falafels and refrigerate until ready to cook. Heat two tablespoons of oil in a frying pan. Cook the falafel on a medium heat until crispy on each side.
4. Allow to cool completely before placing into your lunch box. Take a little yoghurt, hummus and pita to complete.