Name: Falafel
Ingredients: 2 tbsp sunflower or vegetable oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 400g can chickpea, washed and drained; 1 tsp ground cumin - TD - I had non so just used 2 tsp coriander - Parisa preferred this; 1 tsp ground coriander (or use more cumin); 1 tsp baking powder; 1 tbsp sesame seeds (toasted ideally); Big handful parsley, chopped, or 1 tsp dried mixed herbs; 1 egg, beaten

Method

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 parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Mould the mix into balls, then flatten into patties (i left them as balls TD).
Heat the remaining oil in the pan (I deep fried in 3” of oil heated to medium/high), 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, pitta bread or salad.