Spicy Falafel Salad

1 Small red onion,
1 garlic clove,
400g can of chickpeas,
1 tsp cumin,
1 tsp ground coriander,
1 tsp of mixed herbs,
1 egg

In a frying pan cook the chopped onion and crushed garlic until softened.
Add all of the ingredients to a mixer or blender and pulse until the chickpeas are completely broken down.
Take small portions in your hands and form around 6 or 7 patties.
Next fry for 3 minutes on each side or until golden brown and firm.

I enjoy the falafel served hot on a bed of watercress, quinoa, radish, and dill, topped with greek yogurt, pomegranate seeds and grilled halloumi.

Chickpea Nutrients:
Vitamins:Β A, B Complex, C.
Minerals:Β Copper, Iron, Manganese, Phosphorus, Potassium, Zinc.
Main health benefits: Eye Health, Iron metabolism, red blood cells production, heart and muscle function, and immune function.

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