Ingredients

falafel mixture:

• tin of chickpeas, drained (400g)
• handful of fresh parsley
• handful of fresh coriander
• 1 red onion
• 1 clove of garlic
• 1 tsp of ground cumin
• 1 tsp of chilli powder
• glug of sesame oil
• ½ a lime
• 2 tbsp of plain flour

to serve:

• 4 toasted pitta breads
• plenty of dips to share
  
  

Recipe

peel and roughly dice the red onion.
hack up the coriander and parsley.
chop or grate the peeled garlic.
chuck all the ingredients in a food processor (or finely chop everything and mash together) and blitz until it forms a lumpy mix, season with salt and pepper to your taste preference.
roll mix into small balls just smaller than a golf ball… use slightly wet hands to avoid getting messy.
fry in a hot pan with oil until crispy on the outside and hot right the through.
put a cocktail stick in each ball and serve with dips, toasted pitta breads and grilled haloumi cheese.

serves 4