Fried Falafel

Serves 2/3

You will need:

• 250g chickpeas from a can
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp paprika (optional)
• small pack flat-leaf parsley, chopped
• 2 rounded tbsp plain/gram flour
• 2 tbsp vegetable oil

Cook the onion in a frying pan until soft.

Add the garlic, ground spices and parsley to a food processor and pulse until it looks like a consistent powder.

Add the chickpeas to the food processor and pulse further until the mixture resembles coarse crumbs.

At this stage, the onions should be soft. Add the onions and the flour to the food processor and pulse until it is all mixed together.

Tip the mixture out onto some greaseproof paper and roll into a long sausage about 3-4cm in diameter. Sprinkle the mixture with a bit of paprika and cumin if desired and put in the fridge to chill for at least 30 minutes.

When ready to cook the falafel, slice the sausage into individual falafel around 2cm thick. In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches).

Serve with flatbread and salad.

• Lettuce
• Sliced cucumber
• Grated carrot
• Sliced spring onion
• Sliced peppers

TIP: Paprika is not essential, but makes a nice change

TIP: You can cook the mixture without chilling first, but it does work better when chilled.

Original recipe: BBC Good Food