FALAFEL.

225gm dried chickpeas
1 onion finely chopped
2 garlic cloves crushed
2 eggs, beaten
1 teaspoon ground cumin
1 teaspoon ground coriander
1 small red chilli, deseeded and finely chopped
1 tablespoon chopped coriander
2 tablespoons flat leaf parsley
¼ teaspoon baking powder
Salt and pepper to taste
Low-calorie cooking spray

Put the chickpeas in a large saucepan of water and boil for 45 minutes then drain well. Transfer to a food processer, add the onion, garlic, eggs, cumin, ground coriander, chilli and chopped herbs.

Whizz until you have a thick, smooth puree. Add the baking powder, salt and pepper and mix well. Transfer to a bowl and chill overnight.

When your ready to cook the falafel, preheat the oven to gas mark 7 (220c) and spray baking tray with coking spray.

Take small pieces of the chickpea mixture and form into little balls between your hands then flatten slightly and arrange on the prepared baking tray. Cook in the oven for 12 to 15 minutes until golden. Serve with a bowl of yogurt dip.