Roll the falafel into balls. Place on kitchen paper to allow any excess moisture to drain.

Bring a frying pan to a medium heat. Add in the oil. Once hot, place in the falafel and press into patties with the back of a fork. Pan fry for 3-4 minutes.

Meanwhile, roughly chop the mint. Combine in a bowl with the lemon, and greek yoghurt.

Flip the falafel at halfway and cook until golden on either side.

Serve the falafel either warm or cold with the yoghurt dip. Enjoy with the walnuts.