Chickpea and Feta Falafel (v)

Meanwhile, drain and rinse the chickpeas in a sieve or colander. Pop into a mixing bowl. Roughly chop the parsley and the dill (stalks and all). Keep separate. Peel and grate the garlic (or use a garlic press). Zest, then halve the lemon. Halve, peel and thinly slice the shallot. Trim the green beans.

Add the breadcrumbs, honey, parsley, half the lemon zest and half the dill to the bowl with the chickpeas and mix together. Season with salt and pepper. Use a fork to break down the chickpeas, then use your hands to mush the mixture together. Crumble in and incorporate half the feta, then shape into three even sized falafel patties per person. Keep to one side.

Heat a splash of oil in a frying pan over medium-high heat. Add the green beans and shallot and stir-fry until the beans are tender, 5-6 mins. Add a splash of water every now and then to help them cook. When nearly cooked, stir in the garlic and cook for 1 minute more. Season with salt and pepper and transfer to a bowl.

Wipe out your frying pan with some kitchen paper and return to medium heat with a splash of oil. When hot, add the falafel and brown on both sides, this will take around 2-3 mins on each side. Meanwhile, toss the remaining lemon zest and feta through the green beans and dress with a splash of olive oil and a squeeze of lemon juice.