Falafels

• 400g can chickpeas, drained and washed (you can also use fresh broad beans, just shell them first)
• 2 cloves garlic, crushed
• 2 spring onions, roughly chopped
• Half a bunch parsley, roughly chopped
• Leaves of half a bunch of mint, roughly chopped
• 1 teaspoon dried ground cumin
• 1 teaspoon dried ground coriander
• Pepper, to taste

Natural yoghurt, wholemeal pitta bread and tabouleh or other salads, to serve

1. Place the chickpeas, garlic, spring onions, parsley, mint, cumin and coriander into a food processor. Add pepper, to taste.
2. Process until the mixture forms a firm paste.
3. Shape the mixture in walnut-sized balls and flatten slightly.
4. Fill a frying pan with about 1cm of extra virgin olive oil and heat until a little bit of the mixture sizzles when dropped in.
5. Fry the falafels in batches until golden.
6. Drain on paper towel and keep warm until all falafels are ready.
7. Serve with yoghurt, salad and pitta bread.