Falafel

Drain the chickpeas well and pat dry.

In a food processor, blend the chickpeas, onion, garlic, parsley, cumin, coriander, and salt until coarsely combined (not a purée).

Stir in the flour to bind the mixture, then shape into small balls or patties.

Heat the oil to 175°C (350°F) and fry the falafel in batches for 3-4 minutes until deep golden and crisp.

Drain on paper towels and serve warm.