Step 1

Drain the beans, keeping the sauce aside in a separate bowl, then rinse the beans and leave them to drain. Put the beans and egg into a blender and blend to a smooth paste.

Step 2

Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.

Step 3

Preheat the oven to 220C/200C Fan/Gas 7 and have a large baking tray ready, generously greased.

Step 4

Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning halfway through.

Step 5

To make the sauce, add the garlic, salt, mayonnaise, lemon juice, parsley and Sriracha to 150g/5½oz of the drained bean sauce from the tins. Stir and set aside.

Step 6

If you don’t want to waste the rest of the bean juice, double up the sauce ingredients to make a double batch of it. Use half of it as a dipping sauce for the falafel. If making the coleslaw, stir the other half of the bean sauce through the coleslaw ingredients listed.

Step 7

Serve the falafels squashed inside a soft bap, smothered with the sauce and the coleslaw if you’ve made it. There is plenty here to eat and to freeze, so pop any extras into a freezer bag.