Boil the chickpeas for about 30 minutes while doing something else. Drain and then let them cool.

Skin the chickpeas. Skin as many as you can before you run out of patience. This makes the falafel mix smooth.

In a food processor, add all other falafel ingredients and the chickpeas.

Pulse until you get a smooth paste. Add the lemon juice.

Refrigerate until you are ready to bake.

Turn oven to 180C (fan)

Line a baking sheet with baking parchment.

Spray non-stick spray onto the baking parchment (this helps the falafel brown).

Mix the flour and sesame seeds together in a bowl.

Using your hands, shape the falafel into a ball. Flatten the falafel into a patty and then coat on both sides with the flour mix.

When all 8 falafels are ready, put baking sheet in oven and bake for 20 - 30 minutes until the edges are brown and the falafel is dry.

Let cool to room temperature and then store in the fridge.

Chop any / all of the vegetables listed plus anything else you enjoy raw.

Make the salad dressing by combining everything except the salt into a container with a tight fitting lid. Shake to combine. Add salt to taste.

As always, if taking this as a pack lunch, store the dressing separately until you are ready to eat so that your salad leaves don't get soggy.