Falafel

Servings: 5  ·  Prep: 3 min  ·  Cook: 5 min

Ingredients

• 2 tablespoons vegetable broth
• 1 chopped Onion
• 1 clove Garlic
• 14 ounces Chickpeas
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• handful Parsley
• 1 beaten flax egg

Method

1. Heat 1 tbsp vegetable broth in a large pan, then water-sauté the onion and garlic over a low heat for 5 mins until softened.
2. 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.
3. Stir in the parsley or dried herbs, with seasoning to taste.
4. Add the flax egg, then squish the mixture together with your hands.
5. Mould the mix into 6 balls, then flatten into patties.
6. Heat the remaining vegetable broth in the pan, then water-sauté the falafels on a medium heat for 3 mins on each side, until golden brown and firm.
7. Serve hot or cold with couscous, pitta bread or salad.

Adapted from TheMealDB