• Preheat oven to 375F and line a baking sheet with some parchment paper
• Pop all the falafel ingredients into a food processor and pulse until combined. It should be a thick and chunky paste. You will need to scrape down the sides with a spatula every so often.
  4 cloves of garlic, ¼ teaspoon chilli flakes, 1 teaspoon ground cumin, ¼ teaspoon sea salt, ¼ teaspoon baking soda, 2 tablespoons flax meal, 2 tablespoons olive oil, 1 cup lightly packed parsley, 1 cup lightly packed cilantro, 1 can of chickpeas
• Once combined, move the mixture into a large bowl and fold in the crushed almonds
  ¼ cup crushed almonds
• Rub a little oil on your hands, and form 2 inch balls with the mixture. Pop them onto the prepared baking sheet and brush the top with a little oil before popping into the oven
• Bake for 25 minutes, until golden on top and a little crunchy
• Whilst the falafels are cooking, arrange your salad bowl and whip up the dressing by whisking together the hummus, lemon, water and salt and pepper to taste. When falafels are done, pop them on top of the salad and drizzle dressing over everything. Enjoy
  ½ cup plain hummus, 2 tablespoons lemon juice, 1 tablespoons water, salt and pepper to taste, salad ingredients : thinly sliced romaine lettuce

To Make In The Airfryer

• If you prefer to use an airfryer then simply follow the instructions but instead of baking in the oven cook for about 15 minutes at 370-380°F (187-193°C) in the airfryer. When they are crispy they are ready.