Falafel

(serves 4)

1 soup-size can chick­peas, drained
2 tbsp tahi­ni (sesame paste)
1 tsp salt
2 tsps bak­ing powder
2 tsps cumin seeds
2 tsps ground coriander
1 tsp cayenne pepper
2 cloves gar­lic, crushed
2 cups loose­ly packed rock­et leaves
juice of 1 lemon
3 tbsps veg­etable oil for cooking

This could not be any eas­i­er. Put all ingre­di­ents except oil in a food proces­sor and whizz until ful­ly processed, but not pureed. Pre­heat oven to 200C, 400F and place a large roast­ing pan in the oven to heat.

Roll the chick­pea mix­ture into balls, about 16, then flat­ten them into pat­ties. Add the oil to the roast­ing tin, then roll the pat­ties about a bit to coat them. Bake for 20 min­utes, turn­ing once, till crisp and golden.