besides. Suddenly, my life feels a little insignificant. There is very little that needs to be said with regard to falafel; surely everyone knows what it is? However, I ought to point out that this recipe is jolly lovely and will never, ever result in a dry, sorry excuse for falafel. Indeed, after baking these, you shall discover a moist, soft centre held together by a crispy outer shell, slathered with my mint and coriander dip . Please don't fry them; there is no need for such a kneejerk reaction -- they'll only fall to pieces. Spicy Baked Falafel Makes 15-20 Ingredients:  two 400g tins of chickpeas in water  half a small red onion, finely chopped  two red chillies, seeds and all, dried flaked will do nicely  a handful of coriander, finely chopped  1 tsp ground cumin  two cloves of garlic  a little oil  3-4 tbsp of breadcrumbs  the zest of a lemon and the juice of half of it  two eggs  1 tbsp plain flour, plus extra for coating  salt and pepper Method: 1. Begin by mashing the chickpeas with a fork. Once mashed add the onion, chillies, coriander, cumin, garlic, one of the eggs, the lemon zest and juice and mix. Add the flour if you think it needs a little help staying together, I suggest using all of it. Season the mixture. 2. Preheat the oven to 200C . Roll the chickpea mixture into balls