falafel

300g dried chickpeas

2 tsp ground  cumin

2 tsp ground coriander

Half an onion, diced

2 cloves of garlic, crushed

A handful of fresh coriander

Zest of half a lemon

½ tsp salt

2-3 tbsp gram flour

Oil for frying

Soak the chickpeas in water overnight.

Drain the chickpeas, and blend until it looks like chopped nuts, then add the other ingredients apart from the gram flour and blend.

Add enough gram flour so that the mixture sticks together into small balls when squeezed.

Shape into balls, about the size of a walnut - the mixture should make about 25, and arrange on baking sheets.  Allow to firm up for an hour-Ish.

Shallow fry in batches, for about 5 minutes, until golden brown, and drain on kitchen towel.

Serve warm or cold, with yogurt.