Chickpea and Feta Falafel - USE ME

Meanwhile, drain and rinse the chickpeas in a sieve or colander. Pop into a large 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. 

In a large bowl, mix the breadcrumbs, honey, parsley, half the lemon zest and half the dill with the chickpeas. Season with salt and black pepper. Use a fork to break down the chick peas, then use your hands to mush the mixture together. Crumble in and incorporate half the feta, then shape into 3 even sized 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 shallots 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 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 green beans and dress with a splash of olive oil and a squeeze of lemon juice.