Built around this simple and delicious falafel recipe, our Middle Eastern NuMi Bowl is the big brother of this recipe and makes for the tastiest most plant-packed lunch. Before you head to that recipe, keep scrolling here to make brilliant homemade falafels. They're so easy to make, ideal for batch cooking and freezing. Better still, they're low on calories, but do pack great flavour and contributes more than a fifth of your daily fibre needs!

Method

Step 1. Prepare the red onion, garlic, parsley. You can use the food processor for this.

Step 2. Drain chickpeas and add to a mixing bowl or directly to food processor. Add hemp seeds, chopped vegetables, spices, olive oil, flour, a squeeze of lemon juice and a couple of pinches of salt, if using, to the chickpeas. Mix well.

Step 3. Blitz using a food processor. If you are using a mini blend- er, do it half and half to get a more even consistency. You are looking for a smooth mixture with a few bits of chickpea in still.

Step 4. Line a baking tray with paper or brush with a touch of olive oil.

Step 5. Take a dessert-spoonful of the mixture and press into the spoon to make a a flat ball shape, take off the spoon and shape with your hands. The mixture makes 12 balls.

Step 6. Bake for 20 minutes at 200 degrees. Once cooked, take them out of the oven and let them cool a bit as this helps them to stay well-formed. An air fryer is perfect for this job - adjust timings accordingly.

Step 7. Enjoy with a speedy yoghurt dressing made by whizzing up yoghurt, lemon juice, any soft herbs and a bit of garlic.

Chef Gino’s Top Tip: Make a patty out of the falafel mixture and serve up falafel burgers for a fun family dinner.