Heat 1 tbsp oil in a large pan and fry the onion and garlic over a low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley and season to taste. Add the egg and mix together well. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Meanwhile, mix together the yogurt, mint, olive oil and season with salt and pepper. Serve the felafel hot or cold in the warmed pitta bread stuffed with salad leaves and drizzle with the minted yogurt.

Serves 2

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