1 can chickpeas
4 spring onions
Handful of parsley
Handful of coriander
2 sprigs of thyme
1 tsp garlic powder
2 lemons
Salt and pepper
3 tbsp plain flour
1 tbsp apple cider vinegar
2 tbsp Olivia oil
4 tbsp tahini
3 tbsp water
Pitta breads, serves 2-3
Falafel is a staple for vegans, and one that I haven’t made in a while. And one thing I promise you is that these AREN’T DRY. These days, if you’re getting falafel, you need a litre bottle of water because they’re dryer than the Sahara. THESE are actually soft in the middle but crunchy on the outside, are booming with flavour and all in all, banging.The key to making it quick? Food processor. I use it a hell of a lot but it’s the best way of forming your falafel quickly and getting it straight in the oven to do its work.


1.Blitz the chickpeas, spring onion, the fresh herbs, flour, spices, 1 lemon and season to taste.
2.Take the mixture and put it in a bowl. Also wet your hands, it's then easier to shape it into balls!
3.Bake in the oven or air fryer at 200°C for 12 minutes or until golden.
4.Coat the spinach in apple cider vinegar, olive oil and a pinch of salt. Leave to one side.
5.Make a tahini dressing by mixing the tahini, water, 1/2 lemon. It should be smooth and light in colour. Season to your liking
6.Toast up the pittas and cut them open, then stuff with spinach, the falafel and top with dressing. Finish with a few spring onions and go indulge in it.