This recipe will feed 8/10 people, for a smaller quantity simply halve the ingredients.

Wash and drain your pre cooked chickpeas and add to a large pans. Use a potato masher or simply your hands to mash them into a nice paste. Put the walnuts into a food processor, with the coriander and parsley and blitz into small pieces, add these along with the sesame seeds (this will give your falafel that lovely crunchiness on the outside). Dice your onions and crush the garlic then fry this mixture until nice and golden brown. Add your onions and garlic along with all of your herbs, spices and gluten free flour and mix well. If you want to add a bit of variety to you falafel you can also add some grated carrot or chopped spinach. After stirring if the mixture seems too wet add a little bit more flour.

Make the mixture into falafel sized balls with your hands and roll them in a bowl of flour, make them into nice sized little falafels and then dust them with a little bit more flour. Once you have made all of the falafels next place them in a tupperware box separating them with baking paper and put them in the freezer for an hour. Once they are partly frozen it is time to fry and seal the falafels. Put a generous amount of olive oil into a pan and heat until bubbling, once the oil is nice and hot place your falafels gently in with a spatula to avoid splashing oil or burning your hands. Once the falafels have a nice colour on one side flip them over. When the falafels are nice and crispy all over take them out and place them on a baking tray lined with grease proof paper. Finish in a pre heated oven for 10 -20 mins depending on their size.

Serve in a wrap with a dollop of humous, some sweet chilli sauce and nice crispy lettuce :)