2011 was the first year that John had grown chick peas so I thought that falafel would be a good way to truly appreciate them by cooking falafel. The chickpeas need to be dried. Here’s the recipe.

INGREDIENTS (serves 4):
250g chickpeas, soaked overnight
1 onion, finely chopped
3 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon chilli powder
2 heaped dessertspoons plain flour
salt and pepper

Pulse the chickpeas in a food processor. Add the remaining ingredients and continue to pulse until the mixture is the texture of breadcrumbs. Shape into small, flat balls.

Heat some oil in a frying pan and fry on each side for 2-3 minutes.