Falafels are tasty, meat-free and can be used in many different ways. Pop them in a pita bread with your favourite sauce for an easy lunch, or serve them with veggies and pap at supper time.
1 onion, chopped
2 garlic cloves, chopped
2 tsp ground coriander
1 tsp cumin seeds
2 cans chickpeas, drained and rinsed
1 cup chopped parsley
1/3 cup plain flour
1 egg white
1 tbsp olive oil
1. Place onion, garlic, coriander, cumin, chickpeas, parsley, flour, egg white, salt and pepper in a food processor. Process until almost smooth. Or place in a bowl and mash with a potato masher.
2. Using floured hands, shape mixture into balls the size of golf balls and flatten slightly. Place on a plate, cover and refrigerate for 30 minutes.
3. Heat oil in a large frying pan over medium heat. Cook falafels for four to five minutes until cooked through.