Add fresh chilli for a hotter taste, or mint leaves and lemon juice for a zingier result, or dried apricots if you enjoy ruining perfectly good food.
Falafel (makes 10-12)
You will need:
- Tin of chickpeas, drained
- 2 garlic cloves, crushed
- 2 spring onions, chopped
- 1 tsp ground cumin
- 1 tsp chilli flakes
- Small handful of coriander, chopped
- 2 heaped tbsp flour
- Sesame seeds
- 2 tbsp oil
- Pulse the chickpeas in a food processor until roughly blitzed. You want some texture so stop before it's a smooth paste.
- Add the garlic, spring onions, spices and herbs and give it another quick blitz. If you don't have a food processor, mash the chickpeas with a potato masher and stir in the other ingredients. Season to taste.
- Mix in the flour until the mixture is less wet and sloppy. Chill in the fridge for half an hour so it can firm up a little more.
- Sprinkle some sesame seeds on a plate. Take a tablespoon of the mixture, roll into balls, then shape into a patty and turn in the sesame seeds.
- Heat the oil over a medium heat. Fry the falafel in batches for 8 minutes, turning once. Alternatively, bake in the oven at 190C/gas mark 5 for 25 minutes, turning halfway through cooking.
- Serve with salad, pitta and hummous, tzatziki or tahini sauce.