- 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.