Step 1 of 6
Falafel
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.
Step 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.
Step 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.
Step 4
Roll the mixture into 6 balls and press each one flat into a patty about 1.5 cm thick.
Step 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.
Step 6
Serve them hot or cold, with couscous, in pitta, or alongside a salad.
