For a taste from the Middle East, try these falafels: they’re vegetarian and are almost too easy to make.

  • 1 brown onion, chopped
  • 2 teaspoons of ground coriander
  • 2 garlic cloves, chopped
  • 1 teaspoon of cumin seeds
  • 1 cup of chopped fresh parsley leaves
  • 2 400g (about 14 oz.) cans of chickpeas, drained and rinsed
  • ⅓ cup of flour
  • 1 eggwhite
  • 1 tablespoon of olive oil

In a food processor, process egg white, flour, parsley, chickpeas, cumin, coriander, garlic, onion and salt and pepper until nearly smooth.
Shape into three-cm thick patties. (1.18 inches)
Cover patties and refrigerate for half an hour.
Over medium heat, heat oil in a frying pan. Cook each patty for four to five minutes per side.
Serve patties with Greek yogurt.