Drain and rinse chickpeas using a sieve. Let the chickpeas sit in the sieve for a few minutes to completely drain. 

Put chickpeas, ground cumin, chilli flakes, salt, pepper, crushed garlic and spring onion into a food processor. Blend together. Scrape down the sides and repeat until you get a loose sandy mixture, a few bigger chunks is okay. 

Add in flour and baking powder. Pulse to combine. 

Take a small ball of falafel mix and press flat. Place a piece of salmon in the middle (around the size of half a teaspoon). Carefully fold the falafel mixture around the salmon into a tight ball. Repeat until you have 14 falafels.  

Fill a small pot with cooking oil, about 1/3 full. Heat oil to 356 degrees F. Cook the falafels in batches for 2-3 minutes until golden. Don’t over crowd the pot.  Best to cook and serve straight away.  

Prepare the feta whip by beating the feta and cream cheese together.  

Smear the feta whip onto the bottom of a plate/dish. Put the cooked falafels on top and season with salt, pepper and fresh herbs. 

Notes: 

It’s important to drain the chickpeas well, because if there is too much moisture in the mixture the falafels will fall apart when cooked. Falafels can be baked in the oven, however the salmon will also cook further and may become a little dry.