|Sunflower oil/Vegetable oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned chickpeas||400 Gram, drained, rinsed (1 Can)|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Parsley||1 Cup (16 tbs), chopped|
|Egg||1 , beaten|
1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a bowl with the chickpeas and spices, then mash together until chickpeas are totally broken down. Stir in the parsley with seasoning. Add the egg, then squish the mixture together with your hands.
2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous or pitta bread and salad.