Preparation time: 5 minutes
Cooking time: 6 minutes
1 x 400g can cooked chickpeas, drained and rinsed
2 cloves of garlic, finely minced
Handful of parsley, finely chopped
1 small red onion, finely diced
1 tsp harissa paste
1 tsp ground cumin
1 tsp ground coriander
Salt to season
1. Add all the ingredients to a food processor and then blend until you have a paste like consistency.
2. Remove from the processor bowl and shape into six to eight patties and transfer to a plate.
3. Warm a non-stick pan to a medium – high heat. Add the patties and cook for three minutes on each side until golden brown and cooked all the way through.
4. Serve in toasted pitta bread with tomato and green salad.
This was my Friday night meal so I served it with Weight Watchers wraps, paprika wedges and chicken to make it more satisfying. These would be great for a packed lunch too and keep well in a tub. I have to admit that even though the falafel was tasty I was very jealous of my boyfriends burgers but no pain no gain, ey?