Penny Stanway's broad bean & feta felafel

Serves 1

The great British business lunch is a thing of the past. And that's official. You may have already come to this conclusion from your own experiences, but new figures, released by Reuters Business, reveal that the time dedicated for an average lunch break has now shrunk to just half an hour.

75g/3oz frozen baby broad beans

¹/4 small onion, roughly chopped

pinch of ground cumin

¹/2 teaspoon ground coriander

1 tablespoon roughly chopped fresh parsley

25g/1oz feta cheese, cut into chunks

Plain flour

1 tablespoon walnut, olive or sunflower oil

2 wholemeal pitta breads

1 little gem lettuce, roughly torn

Small tub of natural bio yogurt

A few leaves of fresh mint

¹/4 cucumber, sliced

The night before, simmer the beans for four minutes, then drain. In a food processor, whizz the onion, spices, parsley, feta until finely chopped. (Alternatively, finely chop them and mix in a bowl.) Flour your hands well, divide mixture into two, and press each portion into a flat oval patty. Heat oil in a frying pan and fry patties (or felafels) for five minutes, turning several times until golden. Cool and refrigerate.

Next morning, split the pittas open. Wash and shake the lettuce and mint and put into a plastic food bag with the cucumber. Pack the felafels, pittas, greens and yoghurt separately, and when it's time for lunch, put a large dollop of yoghurt into each pitta, then fill with the felafel, lettuce, mint and cucumber.