Heat 1 tbsp oil in a large pan, then fry the
onion and garlic over a low heat for 5 mins
until softened. Tip into a large mixing bowl
with the chickpeas and spices, then mash
together with a fork or potato masher until
the chickpeas are totally broken down. Stir
in the parsley or dried herbs, with seasoning
to taste. Add the egg, then squish the
mixture together with your hands.
Mould the mix into 6 balls, then flatten into
patties. Heat the remaining oil in the pan,
then fry the falafels on a medium heat for
3 mins on each side, until golden brown and
firm. Serve hot or cold with couscous, pitta
bread or salad.