This Falafels recipe uses our Keralan spice blend, which is a medium heat. They are delicious served with a minty raita, sweet chilli sauce, and chopped tomato and cucumber.

Ingredients:

• carton Keralan spice blend

• 2 cans drained chickpeas (or about 300g/12 oz dried chickpeas, soaked overnight and cooked)

• handful fresh coriander, chopped

• handful fresh mint, chopped

• 1 onion, very finely chopped

• 2 cloves garlic, crushed

• 1 egg, beaten

• plain or chickpea (gram) flour

• vegetable oil

Recipe:

1. Heat a tbsp oil and gently fry the onion with the spices. Add the garlic and saute gently.

2. Place in a food processor with the chickpeas, mint and coriander and blend until it is of a consistancy to suit - as rough or smooth as you like.

3. Form into about 15 little patties, dip in the egg and roll in the flour. Leave to chill.

4. Heat some oil in a frying pan and shallow fry the falafels over a medium heat for about 15 minutes, turning so that they brown all over.

5. Serve with chopped up tomato and cucumber, toasted pittas, and sweet chilli sauce or minty yoghurt .