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Method Prep:15min › Cook:12min › Ready in:27min
Heat 1 tablespoon of the oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
Tip into a large mixing bowl with the chickpeas, cumin and coriander. Mash together with a fork or potato masher until the chickpeas are totally broken down.
Stir in the parsley, salt and pepper. Add the egg, then squish the mixture together with your hands. Mould the mix into 6 balls.
Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm.
Squeeze a drizzle of lemon over the falafel and serve with flatbreads, a yoghurt and mint sauce (made with natural yoghurt with a spoon of mint sauce and mixed together), houmous, and a fresh salad with a side of spicy couscous.
If the mixture feels a little too wet, as sometimes it does depending on the make of the chickpeas, I add a little flour and I roll them into balls using a little flour.