Falafel

These are great as a main meal when it's a warm day and they're an excellent encouragement to eat plenty of fresh salad.

I'm a bit of a chickpea fan and it turns out they are very good for PCOS and your blood sugar levels. They are very high in protein and fibre which means that your body takes a while to digest them, so you don't get a sudden spike in blood sugar which is so common in women with PCOS (and considering insulin resistance).

Serves 4

Ingredients
425g can chickpeas, rinsed and drained
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 tsp cumin seeds
3 tbsp chopped fresh coriander
2 tbsp chopped fresh mint
1 tsp mild chilli powder
50g breadcrumbs

1. Heat the oven to 180C and grease a baking tray.
2. In a food processer, blend the chickpeas with the onion, garlic, spices, herbs and breadcrumbs to create a chunky paste.
3. With your fingers or a dessert spoon, form slightly flattened round cakes and arrange on the baking tray.
4. Bake the falafels in the oven for 10-15min until they are brown and no longer sticky.
5. Serve with lots of fresh salad leaves, peppers and cucumber in brown pitta breads. A dash of lime juice is perfect instead of oily dressings.