By nutritional therapist Christine Bailey

Peas are a good source of protein for vegans and using frozen peas makes this an easy dish to prepare. These falafels could also be served cold with a few salad leaves for an easy portable lunch option.

Makes 12 falafels (to serve 3)

Ingredients:
150g frozen peas, cooked and drained
1 x 400g tin chickpeas, rinsed and drained
2 tbsp gram (chickpea) flour
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 garlic clove, crushed
1 tsp ground cumin
1 tbsp tahini paste
2 tbsp lemon juice
Sea salt and black pepper
Olive oil, for brushing

For the tzatziki:
150g coconut yoghurt
2 tbsp chopped fresh mint
1 tbsp lemon juice
100g cucumber (about 1/3), grated
Sea salt and black pepper

Method:
Preheat the oven to 200°C/fan 190°C/gas mark 6 and line a baking tray with baking parchment.

Place all the ingredients except the olive oil in a food processor and pulse until everything is combined but still has some texture. You may need to scrape down the side of the bowl with a spatula a couple of times.

Using slightly wet hands, roll the mixture into 12 small balls. Place the balls on the lined baking tray. Brush or drizzle the falafels with a little olive oil and then bake in the oven for 15 minutes before turning them over and returning to the oven for a further 10–15 minutes, or until golden.

Meanwhile make the tzatziki: place the yoghurt, mint, lemon juice and salt and pepper in a blender and blitz to combine. Stir in the cucumber and then serve with the warm falafels.

Extracts taken from Go Lean Vegan by Christine Bailey.

Published by Yellow Kite, paperback £14.99.