Ingredients:

2 tablespoons of vegetable oil
1 small onion (white or red), finely chopped
1 garlic clove, crushed or finely chopped
1 x 400g chickpeas, washed and drained
½ teaspoon mild chilli powder
1 teaspoon dried mixed herbs
1 teaspoon Garam masala (optional)

Method:

1. Heat 1 tablespoon of oil in a saucepan and, when hot, add the onion and garlic and cook on a low/medium
   heat for 5 minutes – until they are soft.
2. Tip the onion and garlic into a large bowl with the chickpeas, chilli powder, garam masala (if using) and
   mixed herbs.
3. Mash the ingredients together with a potato masher or a fork. Alternatively, you could place all the
   ingredients into a food processer and blend until combined and fairly smooth.
4. Split the mixture into 6 even size balls using your hands. Flatten each ball slightly so they don’t roll around
   the frying pan.
5. Chill for an hour in the fridge (if making in advance these can be stored in the fridge overnight)
6. Heat a tablespoon of oil in a frying pan and place as many falafels in as you can. Cook for 3 minutes on each
   side, over a medium heat, until lightly golden
7. Serve in a wrap with some vegetables or use as a healthy protein rich snack

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