This recipe offers a grain and legume free Falafel so they are suitable for those who prefer a Paleo diet. I made these little flavour bombs for my Summer Supper Club – the weather was warm so I served them chilled.  However they can also be served warm or dehydrated and packed in grease-proof paper for lunches or snacks on the go.

40g walnut pieces

40g pumpkin seeds

40g sunflower seeds

Handful fresh basil, chopped

¼ tsp. ground cardamom

Grated zest of 1 lime

½ tsp. cumin

½ tsp. smoked paprika

1 small clove garlic, crushed

50g green olives, sliced

6 sun-dried tomatoes, finely chopped

Sea-salt and freshly ground black pepper

Add the seeds and nuts to a food processor and pulse until they resemble course breadcrumbs.  Then add in all other ingredients and blend well.  Once the mixture is well blended and starting to hold together, scoop out dessert spoonfuls of the mixtures and shape into balls with cold hands (run under the cold tap if your hands are warm).  For a summer salad selection you can chill the balls for a couple of hours or until ready to eat.  Alternatively you can place them on a baking sheet and “dehydrate”. Simply turn your oven to its lowest setting and dehydrate for an hour.  They should be firm and dry to touch when you remove them – this makes them easier to transport for packed- lunches.