Falafel

• Chickpeas - 1 medium tin
• Onion - 1 medium, finely diced
• Garlic - 2 cloves, finely chopped
• Cumin - ½ teaspoon
• Coriander leaves - 1 tablespoon, finely chopped
• Parsley - 2 tablespoons, finely chopped
• Baking powder - ½ teaspoon
• Breadcrumbs - ½ cup
• Egg white - times 1
• Plain flour - as needed
• Olive oil for frying

Boil the chickpeas for half an hour, or until soft, then mash the chickpeas and combine with all other ingredients. If the mixture is too sloppy, add some sieved plain flour to bind it together.

Form into 1 inch balls and deep fry in olive oil, or form mixture into patties and shallow fry.

Falafels are great in pitta bread with tabbouleh or greek style salad.