Ingredients             (makes 18)
6 ozs 175g dried chickpeas, soaked or 2 tins cooked chickpeas
1 onion, chopped
2 cloves garlic, crushed
1/2 tsp black pepper, grounded
1/2 tsp tumeric, grounded
2 tsp cumin, grounded
2 tsp coriander, grounded
2 tsp parsley, chopped
2 Tblsp oil
If dried chickpeas are used put them in a pan, cover with water and bring to the boil. Simmer for at least 2 hours until soft. Top up water if necessary.
Drain the tins of cooked chickpeas or the cooked dried chickpeas. Mash or liquidise them, adding a little water if the mixture becomes dry.
Stir in the onion, garlic, spices, seasoning and parsley, then form the mixture into 18 cylinder shapes. Chill for 30 minutes. Fry in a lightly oiled pan until brown all over.
Serve with pitta bread and a salad.
Falafel freezes well.

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