Falafel

The night before, put the chickpeas200 g in a bowl and cover with plenty of cold water; they will double in size.

Drain and rinse the chickpeas and pat them dry. Don't cook them: falafel are made from soaked raw chickpeas.

Cut the onion½ into chunks, slice the garlic2 cloves and chop the parsley2 tbsp.

Blitz the chickpeas in a food processor until finely ground, then add everything else except the oil120 ml and process until well mixed.

Shape the mixture into balls, using about 1 tablespoon for each.

Heat the oil in a medium frying pan over medium-high heat. Fry the balls in batches, turning them, until deep brown on all sides, 3–4 minutes per batch. Drain on paper towels.

Serve hot with pita.