Falafel salad

Serves 2
1 x can of chickpeas, drained and rinsed
Half an onion, chopped finely
2 x cloves of garlic, crushed
2 tsp cumin seeds
1 tsp ground coriander
1 tsp easy chilli
Handful of chopped parsley
1 x egg
Salt and pepper to taste
4 x tbls natural yoghurt
2 tsp lemon juice
1/4 cucumber chopped very fine
(Mix together)
Fry the onion and garlic in a tsp of oil until soft. (Medium heat)
In a big bowl mash the chickpeas, herbs and chilli together until mostly broken down, then add the garlic and onion. Mix.
Add the egg and mix again.
Using your handies, roll the mixture into balls (makes about 6)
Either: add back to the pan and fry on medium, turning regularly till they are brown all over.
Or: pop on a foil lined tray and grill for 10 mins (medium high) turning regularly till they are brown all over.
Serve on a bed of your fave salad. I like peppers, baby tomatoes and lettuce. Maybe beetroot.
Drizzle yogurt sauce over it all.

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