Falafel

You need:
Big bunch of flat-leaf parsley, washed and roughly chopped
Big bunch of coriander, washed and roughly chopped
2 cups soaked chick peas (Buy dried chick peas and soak them in enough water to cover them for 24 hours. It’s really important to use dried rather than canned as it will change the whole taste of your falafels!)
2 tbs dried ground cumin
4-5 ground cloves
1 tsp turmeric
1 tsp nutmeg
Pinch of black pepper and sea salt
1 large onion, chopped
2-3 cloves crushed garlic
3TBsp olive oil
To prepare:
Chuck everything in the food processor (make sure you drain and rinse the chick peas) and blend until it makes a green smoothish mix. It shouldn’t be too runny and don’t worry if there are a few chunks in it.
To cook:
Heat 3TBsp coconut oil in frypan on high
Spoon balls of approx. 1TBsp in size and drop into very hot pan
Watch closely and turn so all sides get crispy and golden
Take out and place on paper towel to drain excess oil
Serve with a big green salad (and avocado!) Yummmmm
This can be kept in an airtight container in the fridge for up to a week.