Gluten Free: Falafel

There are days when faffing around with 100 different mixing bowls and saucepans to make dinner just isn't an option. Food never tastes as good when you know there's a pile of dirty dishes waiting for you in the kitchen, and whether you're a 'that can wait' or an 'I can't go to bed until it's all done' person when it comes to dishes, I don't think I've met someone who genuinely loves washing up. Falafel are a one bowl job and a stick blender, or food processor job so they're the ideal dinner.

I like to bake my falafel instead of frying them, it's healthier and it avoids the sweaty hovering over a deep-fat fryer bit (or worse, the will-I-burn-my-house-down-with-this-pan-of-hot-oil bit.) That said, they do sometimes crumble in the oven, so make sure they're holding together well before you put them in to cook.

Falafel (makes 10-12 depending on how big you make them)
You'll need

• a 400g tin of chickpeas, drained
• a small onion, finely chopped
• a clove of garlic, crushed
• 30g-ish of parsley, chopped
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp salt
• the juice of ½ a lemon
• 2-4 tbsp cornflour or tapioca starch

Make it!

1. Preheat your oven to 200°C/400°F/gas mark 6.
2. Pulse the chickpeas in a food processor, or blitz them up with a stick blender.
3. Add in the onion, garlic, parsley, cumin, coriander, salt and lemon juice and mix with your hands to combine.
4. Stir in the cornflour or tapioca starch, one tablespoon at a time, until the mixture holds together when you squeeze it in your hands.
5. Press the mixture into walnut-sized blobs and place on a baking tray.
6. Bake for 25-30 minutes.