1 CAN CHICKPEAS DRAINED AND PATTED DRY, GOOD SIZED BUNCH OF PARSLEY AND CORIANDER (A FULL HANDFUL WHEN CHOPPED UP), 4 GARLIC CLOVES, 2 SHALLOTS OR 1/2 WHITE ONION, 2 TBSPS SESAME SEEDS, 1 1/2 TSPS CUMIN SEEDS, 3-4 TBSPS PLAIN FLOUR, OLIVE OIL, SALT AND PEPPER
FIRSTLY DRAIN CHICKPEAS AND PAT DRY. PLACE CHICKPEAS, SHALLOTS, PARSLEY, CORIANDER, SESAME SEEDS, CUMIN AND SALT AND PEPPER INTO BLENDER AND BLITZ INTO A ROUGHISH MIXTURE - BE CAREFUL NOT TO BLITZ SO MUCH THAT YOU MAKE A PASTE. SLOWLY BEGIN ADDING FLOUR, ONE TBSP AT A TIME, UNTIL YOU HAVE A MIXTURE THAT YOU CAN MOULD WITH YOUR HANDS EASILY WITHOUT STICKING. CHILL IN THE FRIDGE FOR AN HOUR MINIMUM.
REMOVE MIXTURE FROM FRIDGE AND MAKE INTO INDIVIDUAL PATTIES - EASIEST WAY IS TO ROLL IN TO A BALL AND THEN FLATTEN. ADD A LITTLE OLIVE OIL INTO A FRYING PAN AND HEAT GENTLY ADDING THE FALAFELS AND COOKING UNTIL BROWNED AND CRISPY - ABOUT 4 MINS PER SIDE.
SERVE WITH SALAD AND HUMMUS - YUM!