Falafels

1. Drain and rinse the chickpeas. Steam them with the beans, not more than 5 minutes and then blend by incorporating the finely chopped onions, baking powder, finely chopped herbs, spices, beaten egg and flour.

2. Place the batter in a bowl, wrap in cling film and refrigerate for at least 30 minutes.

3. Form small balls by rolling them between your hands. Heat a little oil in a deep skillet. Dip the balls into the hot oil and cook over medium heat until the meatballs are browned on all sides.

4. Remove the meatballs with a skimmer, drain on absorbent paper and serve hot.

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