Falafel

Heat 1 Tbsp oil in a frying pan and fry onion until it softens, add the garlic and continue cooking on a lower heat for 5 minutes. Cool slightly.

Place the onion and garlic, chickpeas, curry paste, flour and coriander into a food processor and blitz until the mixture is smooth. Alternatively, place in a large bowl and mash with a potato masher.

Divide mixture into 12 small balls the size of a golf ball, flatten slightly.

Fry the falafel in the remaining oil for 4-5 minutes, turning occasionally, until golden.

Serve in toasted pitta bread with tomato salsa and green salad.