Falafels are either done well or awfully – there’s no such thing as a mediocre falafel. They should be brown and crispy on the outside and, usually, bright green on the inside. They’re truly the GOAT of weekend lunches – full of fibre and flavour but indulgent enough for a Saturday, thanks to the fact that they’re fried in about two litres of oil.

But this recipe offers an alternative to your usual chickpea delights. They’re dehydrated for a start – no frying required. They also don’t use chickpeas; these are made from seeds, root veg and herbs.

Here, we’re using sunflower seeds. They’re rich in vitamin E and selenium – antioxidants that protect the body from free radical damage. They’re also high in oleic and linoleic acid, which may help to reduce blood pressure, sugar and bad cholesterol. Oh, and according to a study of over 6,000 people, those who eat sunflower and other seeds at least five times a week have 32% lower levels of a protein linked to heart disease-causing inflammation.

These crunchy little balls also contain carrot (packed with vitamin A) and beetroot (linked to improved exercise performance) and manganese-rich tahini.

These pink sun-seed falafels can help to reduce inflammation and improve your gym performance