Place goats cheese, chickpeas, garlic, KNORR Creamy Cheese Vegetable Bake, coriander and lemon juice into a deep bowl.
Using a stick blender pulse until the chickpeas start to break down and the mixture forms a coarse paste.
Season with some Robertsons Freshly ground Black Pepper.
Mould the mixture into little patties and leave the mixture in the fridge to firm up for about 15 minutes.
Take falaffels out of the fridge and dip into the polenta, then into the beaten egg and again into the polenta.
Heat oil in a frying pan and gently fry the falaffels until golden brown.
Drain on paper towel and serve with lemon wedges and Greek yoghurt.