YOU WILL NEED
4 tbsp sunflower or vegetable oil1 medium onion, finely chopped
2 garlic clove, crushed
800g can chickpea, washed and drained
2 tsp Harissa Seasoning
handful parsley, chopped
2 egg, beaten
TO MAKE
- 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 Harissa Seasoning, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley, with salt & pepper to taste. Add the egg, then squish the mixture together with your hands.
- Mold the mix into 12 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, pitta bread or salad.
