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Falafel Feast

300 g cooked chickpeas (or drained tinned chickpeas)
1 onion, chopped
4 Tbsp. parsley, chopped
All-purpose flour
3 garlic cloves, crushed
1 Tbsp. chickpea stock (or any other stock/Marmite etc)
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
Salt and pepper, to taste
Cooking oil
Pita bread
Salad, alfalfa sprouts or pickles (optional)
Vegan mayonnaise

Place cooked chickpeas in the blender and add the onion, parsley, 1 Tbsp. of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth. Place the mixture in a glass bowl and refrigerate until firm, about 20 to 30 minutes, then shape into 12 balls. Douse the balls with flour (if the mixture didn’t harden enough, you may have to use a lot of flour) and fry in hot oil, turning frequently, until brown and crisp. Drain on paper towels. Put falafel into a pita pocket and top with salad, alfalfa sprouts, pickles and vegan mayo.

Makes 12 falafel pockets