Begin by heating your oven to 200 degrees Celsius. While this is happening drain and wash the chickpeas and ensure they have been shelled then leave to drip dry. Continue by peeling, topping and tailing the carrot then using a blender to shred this finely. Change the shredding blade to a mixer blade and whizz for a minute to chop the carrot finely. Now add the leaves from the mint, coriander and parsley along with the powdered fenugreek, baking powder, salt and pepper. Whizz the mixture again to cut it finely then add the chickpeas and briefly pulse. Ideally you want the chickpeas to break up into small bits, but not to puree the mixture.

Line a baking tray with baking paper then use a paint brush to baste it with oil. Continue by using your hands to remove a walnut sized piece of the mixture and roll between your palms to form a ball. Place the ball on the baking tray and continue until you have used up the mixture (I made 12 reasonably large ones). Baste the outside of the falafel with the remaining oil then place in the oven for 10 minutes. After 10 minutes, remove and turn the falafel then return to the oven for another 10 minutes. While it is finishing, mix the yoghurt, tahini and lemon juice together then wash and cut an iceberg lettuce.

Serve either on a bed of iceberg lettuce covered with the sauce or in gluten free flatbread.