- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 400g can chickpeas, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander (or use more cumin)
- 1 tsp dried mixed herbs
- 1 egg, beaten
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 large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down.
Stir in the dried herbs, with seasoning to taste. Add the egg, then mix it all together with your hands.
Mould the mix into 8 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, a fresh salad and a generous dollop of houmous.