Falafel

• 1¼ cups (250 g) dried chickpeas, soaked overnight
• 2 onions

Strain the chickpeas and put them in a food processor.

Peel and quarter the onions, then add them to the processor with the garlic, chilli, coriander, breadcrumbs and salt. Blend to a smooth, thick consistency.

Take out the mixture and form into 3 cm (1¼ inch) balls. Slightly flatten them out.

Heat a frying pan with oil over medium heat. Place the tamia in the pan, worki