We have been having lovely weather in the UK at the moment, so if it’s sunny and over 20 degree’s Paulie and I hit the beach. Last time I used up some leftover turkey and made some delicious Picnic Perfect Left Over Turkey or Chicken, Pancetta, Mushroom and Leek Puff Pastry Parcels Recipe. I am trying to make our picnic’s healthy and tasty but also need to make them rucksack and beach friendly too. These little morsels really pack a punch and were delicious in my homemade pitta breads with a drizzle of mint and coriander yoghurt dip. The best thing is they are so cheap and easy to make and are baked in the oven keeping them so healthy.

Ingredients

• 1/2 small red onion, finely chopped
• 1 garlic clove, crushed
• Pinch of salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala (optional)
• 1/2 tsp ground chilli powder
• 1 x 400g can chickpeas, drained
• Small handful of fresh parsley, chopped
• small handful of coriander, chopped
• juice of 1/2 lemon
• 2 tbsp olive oil

Method

1. Pre heat 0ven 200C/180C Fan/Gas 6.
2. Put both the chopped onion and crushed garlic into the bowl of a food processor
3. Add the salt, spices and the drained chickpeas (I rinse my chickpeas and pick out any skins).
4. Add in the fresh herbs. Blend until the mixture is combined, but still a little coarse.
5. Divide the mixture into 12 and shape into small balls with your hands. (If you wet your hands with cold water it won’t stick as much).
6. Place the falafel balls on a baking tray. Brush with a little oil, put in the oven and bake for 15-20 mins turning them half way, or until crisp and golden.