Falafel

Ingredients

• 2 tbspsunflower oil, divided
• 1onion, chopped
• 1 clovegarlic, crushed
• 14 ozchickpeas, drained and rinsed
• 1 tspground cumin
• 1 tspground coriander
• parsley, fresh or substitute dried herbs
• 1egg, beaten

Method

1. 1

   Heat 1 tbsp of the sunflower oil in a large pan and cook the onion and garlic gently for 5 minutes, until soft and translucent.

2. 2

   Tip them into a large bowl with the drained chickpeas, the cumin and the ground coriander, and mash with a potato masher until no whole chickpeas remain.

3. 3

   Stir the chopped parsley through and season to taste, then add the beaten egg and squash everything together with your hands until it holds.

4. 4

   Roll the mixture into 6 balls and press each one flat into a patty about 1.5 cm thick.

5. 5

   Heat the last tbsp of oil in the pan and fry the patties over medium heat for 3 minutes a side, until deep golden and firm to the touch.

6. 6

   Serve them hot or cold, with couscous, in pitta, or alongside a salad.