Spicy Falafel Patties with Homemade Cucumber Drizzle (Vegan & GF)

1. To make the falafel patties: In a food processor/blender, add in the washed & drained chickpeas, onion, chia seeds, spice, chilli flakes, flour, coriander, water, garlic and salt & pepper. Whizz on high until a crumbly texture forms and it can be moulded.

2. Mould the mixture into little balls and press down onto grease proof paper to create patties.

3. Heat the oil in a large wok/frying pan on medium heat and swirl to coat. Place around 5-7 patties in the wok/frying pan. Cook for 3-5 minutes on each side, until golden brown. Repeat for all of the patties.

4. Using a spatula, carefully remove the falafels from the wok/large pan and place onto kitchen towel or grease proof paper. This helps drain any excess oil. Serve whilst warm.

5. To make the cucumber drizzle - In a bowl, combine the chopped cucumber, yoghurt and salt and mix until combined. Place into the fridge to cool for 15 minutes.