Prep Time: 10 mins | Cook Time: 6 mins | Servings: 1

Nutritional Info: for the falafel only: 161 kcal, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g. With wholemeal pitta, salsa, guacamole, tomato, cucumber, and lettuce: 404 kcal.

Ingredients:

Doings:

Drain the chickpeas. Put them in a thing with the onion, garlic, parsley, spices, flour and a little salt. I find this too stiff when blending, so also add a splash of oil.

Blend with a hand blender until fairly smooth, then shape into mini falafel burgers by hand.

Heat the rest of the oil, add the burgers, then quickly fry for 3 mins on each side until golden. Serve in toasted pittas, pre stuffed with tomato salsa and guacamole, stuff in more yummy salad with the rest on the side.

Ingredients: (Makes enough falafel or burgers for three hungry people or one GIANT PERSON).

Roast sweet potatoes are dead easy to peel

Smoosh all of the ingredients ‘cept the cheese together in a bowl, mash ’til pretty regular falafelly, can also use a blender, but smooshing is better.

Add flour until it’s the consistency you want – I like it squishy for good burger making, but for balled falafel add more flour to make the mixture stiffer.

After smooshy, add the halloumi. Leave out for veganists.

Shape into burgers and fry in olive oil.

Serve in a ciabatta style bread bun/bap/barm/cob with salad, and if you’re feeling super potatoe-y, some wedges. Nice with a sweet chili sauce (this is a pepper/chilli free recipe, though, as they make me ill – you could also add a couple of diced chillis for a spicier falafel), and a really big tomato. Om nomph.