Ingredients

2 garlic cloves, crushed

225g canned chickpeas

1 tbsp chopped fresh coriander

1 small red chilli, deseeded and finely chopped

Salt and freshly ground black pepper

Low calorie cooking spray

1  level tsp ground cumin

2  tbsps chopped parsley       

1 level tsp ground coriander

1 onion, finely chopped

 ½ tsp baking powder

Method

1.           Drain the chickpeas and then rinse well under cold running water in a colander.

2.           Put the drained chickpeas in a food processor with the onion, garlic, cumin, coriander, chilli and parsley. Process to a thick, smooth puree. Add the baking powder and seasoning and stir well. Transfer to a bowl and chill in the refrigerator for 1 hour.

3.           Take small pieces of the pureed chickpea mixture and form into little balls between your hands, then flatten them out slightly. Arrange the falafel balls on a baking tray that has been sprayed with low calorie cooking spray.

4.          Cook the falafel in a preheated hot oven at 220°C/200°C Fan/Gas 7 for about 12-15 minutes, until crisp and golden. Serve immediately. A bowl of fat-free natural yogurt/ dairy-free soya yogurt, plain and unsweetened with added calcium flavoured with fresh mint and chopped chilli makes a good dip for the falafel.