650g canned chickpeas, drained
1 red onion, chopped
3 garlic cloves, crushed
100g wholemeal bread
2 small red chillies
1 tsp ground cumin
1 tbsp chopped coriander, plus extra to garnish
1/4 cup of yoghurt
100g fresh wholemeal breadcrumbs
vegetable oil for deep frying
salt and pepper to taste
tomato and cucumber salad
Put the chick-peas, onion, garlic, bread, chillies, spices and coriander in a food blender for 30 seconds and season well.
Remove the mixture from the food processor and shape into walnut-size balls.
Place the yoghurt in a shallow bowl and place wholemeal breadcrumbs on a plate. Dip the balls into the yoghurt to coat and then roll in the breadcrumbs, shaking off any excess.
Heat the oil for deep-frying to 180 degrees C/350 degree F or until a cube of bread browns in 30 seconds. Fry the falafel in batches for 2-3 minutes until crisp and browned. Remove from the oil with a slotted spoon and dry on kitchen paper. Garnish with coriander and serve with tomato and cucumber salad and lemon wedges.