Ingredients

• 1 x 400g tin of chickpeas, drained
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 7g fresh coriander, finely chopped
• 50g gram flour
• ½ tsp salt
• 1 tsp ground cumin
• ½ tsp ground black pepper
• ½ lemon, juiced
• 1 tbsp harissa paste as follows:
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp fennel seeds
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 tsp tomato paste

Method

• Make the harissa paste if you are making it from scratch as above
• Add the chickpeas to the food processer and blitz
• Then add the onion, garlic, fresh coriander, gram flour, salt, cumin, pepper, lemon juice and harissa paste and mix until combined.
• Wet your hands slightly and form all the mixture into small balls/patties approximately 2cm wide
• Heat a frying pan and add oil, bring it to a medium heat and place the falafel balls into the pan and cook for 5 minutes until crisp and brown, checking periodically to ensure they aren’t sticking or burning. 
• Flip each falafel ball and do the same on the other side.
• Serve with tortillas or pittas and crunchy coleslaw and yoghurt or hummus.