Mini falafels with tomato salsa

Step 1

Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak.

Step 2

Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes.

Step 3

Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic, salt and pepper. Process until combined and finely chopped. Shape tablespoonsful of mixture into round 1.5cm-thick patties.

Step 4

Heat 1/2 the oil in a large non-stick frying pan over medium heat. Cook 1/2 the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and patties.

Step 5

Serve falafels hot or at room temperature with salsa.