• 1 1/ 2 cups cooked chickpeas
• 3 tablespoons flour
• 1 tablespoon pesto
• 1/ 2 lemon, zested and juiced
• 1 clove garlic
• 2 teaspoons harissa spices
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Breadcrumbs, as needed, for rolling
• Vegetable oil, for frying

Method

• Step 1

  Mix all ingredients, except breadcrumbs, in a small food processor. Roll into balls and coat in breadcrumbs.

• Step 2

  Fill a saucepan halfway with vegetable oil and heat over medium. Once hot, fry falafel for 2-3 minutes, until golden.