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Ingredients
Ingredients 440g / 14 oz chickpeas 3 cloves garlic, crushed 1 small onion, chopped 4 spring onions, chopped 2 tablespoons chopped fresh coriander 2 tablespoons chopped fresh parsley 1 teaspoon ground cumin ½ teaspoon turmeric Vegetable oil, for deep frying

Instructions
Method: 1. Place chickpeas in a large bowl, cover with cold water and set aside to soak overnight. Drain. Place chickpeas in large saucepan, cover with water and bring to the boil. Boil for 10 minutes, then reduce heat and simmer for 45-60 minutes or until chickpeas are tender. Drain and set aside to cool. 2. Place chickpeas, garlic, onion, spring onions, coriander, parsley, cumin and turmeric in a food processor or blender and process to combine. 3. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Shape tablespoons of chickpea mixture into balls and deep-fry, a few at a time, for 3 minutes or until golden brown. Drain on absorbent kitchen paper. Note: To speed preparation, omit Step I and use canned chickpeas. You will need two 440g / 14oz cons and the chickpeas should be drained and rinsed before making the felafel. Serves 8