Cumin-scented chickpea falafels

Middle eastern spices such as cumin and ginger add a fragrant lightness to these chunky, savoury bite-sized burgers. Great for parties or for serving with couscous and roasted vegetables as a main meal.

Serves 4

Prep time - 20 mins + chilling

Cooking time - 20 mins

Ingredients:-

1 Onion, peeled and finely chopped

1 Carrot, peeled and coarsely grated

2 x 400g/ 14oz can chickpeas, rinsed and drained

2 garlic cloves, peeled and finely chopped

1 tsp finely grated ginger

2 tsp ground cumin

1 tsp chilli powder

1 tsp ground coriander

3 tbsp very finely chopped fresh coriander

1 small egg

fry ligh for spraying

To serve - Very low-fat natural yoghurt

Method:-

Place the onion, carrot, chickpeas, garlic, ginger, cumin, chilli powder and the ground and fresh coriander in a food processor. Pulse and process for 1-2 minutes or until blended but still fairly chunky in texture.

Transfer the mixture to a mixing bowl. Lightly beat the egg and add to the mixture. Season with salt and, using your fingers, mix thoroughly to combine. cover and chill in the fridge for 6-8 hours to firm up and allow the flavours to develop.

Preheat the oven to 200c/Gas 6. Line a large baking sheet with non-stick baking parchment and spray lightly with fry light. Shape the chick pea mixture into bite-sized balls and place on the prepared baking sheet. Spray lightly with fry light and cook in the oven for 15-20 minutes or until lightly golden and firm. Serve warm, with the yoghurt to dip into.