Drain chickpeas and pat as dry as much as possible. Place the chickpeas, garlic and onions to the food processor and pulse until smooth.
Add the rest of the falafel ingredients and pulse until well combined and creamy.
Spoon into a bowl, a give the mixture a good knead with your hands then leave to rest for 20 minutes.
Divide mixture into tablespoon sized balls and chill for another 20 minutes before frying.
When ready to serve: Heat oil and fry the falafels in batches for +- 2 minutes or until golden brown and cooked through.
Drain on paper towel.
Serve hot or cold in pitas with ready made tzatiki and hummus, grilled aubergine and pickled salad.
Rub the sliced aubergines with olive oil and salt.
Heat a griddle pan and grill until charred on the both sides.
Place into a bowl and drizzle with juice and olive oil.
Season with black pepper.
Combine all the salad ingredients together and chill for as long as possible.
Recipe by Carey Boucher Erasmus and published in
Crush online magazine