Starter	Easy	4	35 min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

• To make the falafel, place the drained chick peas, the goat’s cheese, coriander, juice of one lemon and the zest of two, salt and pepper into a blender.

  Pulse until the chickpeas start to break down to a coarse paste.

• Mould the chickpea and goat’s cheese paste into little patties and leave in the fridge to firm up while you prepare the next stage.

• Put the flour and polenta in 2 separate trays, crack the eggs into a bowl and gently whisk.

  Take the falafel and coat in the flour, dust off the excess before dipping it into the egg and then into the polenta.

• Make sure you have sealed all the gaps.

• Heat the oil to 170˚C (so a piece of bread fizzes when dropped in) and gently lay the falafel into the oil.  Turn occasionally.  Remove once golden brown.  Drain on kitchen paper, season with salt and serve with a squeeze of lemon juice and a little Greek yoghurt.