A traditional street food from the Middle East, these falafel are packed with delicious flavours and are perfect for kosher diets.
Start by preparing the falafels; Heat 2 tbsp of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 6-7 minutes, stirring occasionally, until soft. Continue cooking for a further 2-3 minutes until they start to colour before adding the spices and stirring well.
Transfer to a mixing bowl and add the chickpeas. Mash using a potato masher until the chickpeas have broken down.
Stir in the parsley and some seasoning, then add the beaten eggs and mix well using your hands. Take tablespoons of the mixture and mould into small balls between the palms of your hands. Roll in the flour before shaking off any excess.
Preheat the oven to 200°C (180°C fan) / 400°F / gas 6.
Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a lined baking tray and bake for 10-12 minutes until golden brown and crispy.
Remove from the oven and let the falafel cool on a wire rack.
Serve with the salad garnish and pitta breads.