Full of falafels

Not an instant meal, this as the falafels are dehydrated for 12 hours. Still, no deep frying involved.

Once they are done, of course, you just keep them in an airtight container and they just need to be matched with a suitable salad. The dressing today is made with tahini: it shows green as I added fresh coriander & parsley.

The traditional ingredient for falafels is chickpeas (one day I'll get round to that) but you can make them with a sunflower and cauliflower mix, or an almond and sesame mix, as I have done here. They are rather moreish.