Ingredients (makes 10 falafel balls)

• 400g tin of chick peas
• 400g tin of butter beans
• A good glug of olive oil
• Juice of half a lemon
• Salt & pepper
• 2 tablespoons of tomato puree
• A large handful of parsley
• 130g drained sun dried tomatoes

Method

This is a slight adaptation of a brilliant Deliciously Ella recipe.   Gorgeous served with spaghetti and a home-made tomato sauce as a vegan alternative to spaghetti meatballs.  These protein-packed balls are also superb for packed lunches.

Simply put all the ingredients in a food processor and blitz until smooth.  Make the mixture into ten golf-sized balls and baked in the oven (on an oiled baking tray) at 220 degrees centigrade for 30 minutes.