It’s really worth the effort to make your own homemade falafels as shop bought ones are often dry and lack flavour. The secret is to use plenty of fresh herbs and serve as soon as they are ready.
400g can chickpeas, drained and rinsed
1 tsp ground coriander
1 tsp ground cumin
A large handful of flat-leaf parsley, mint and coriander leaves, chopped
Juice of half a lemon
1 tbsp olive oil
Sesame seeds to coat (optional)
Place the falafel ingredients in a food processor and blitz to a coarse paste.
Shape into 8 small patties. If you are adding the sesame coating, pat onto both sides of each falafel.
Heat the olive oil in a frying pan and fry the falafels for 5-7 minutes on each side, until golden brown on the outside and cooked through.
Serve in warmed pittas, with spicy sauce and hummus.