First time felafel recipe

I've always loved felafels. Mum had some Lebanese friends when we were growing up and they made some awesome ones. But I'd never made them before.

I decided to have a go at making my own on the basis that I had some fresh parsley and lemons that needed using up and I had some tinned chickpeas and cannellini beans sitting in the cupboard. So as seems to have become my customary way of trying new recipes I just tried to put together things I had at home and see how it turned out.

Ingredients:

1 tin of chickpeas (400g tin with a drained weight of 240g)

1 tin of cannellini beans (400g tin with a drained weight of 240g)

Half a large pack of fresh flat leaf parsley (ie around 50g)

3-4 cloves of garlic

Juice of 2 lemons

Rapeseed oil for frying

Around half a teaspoon of each of the following: ground coriander,ground ginger, black pepper, ground cinnamon, ground cumin, garlic granules.

Method:

1. Drain the chickpeas and cannellini beans and rinse in fresh water, then drain.

2. Blitz together the chickpeas and beans in a food processor (I used the chopper attachment of my hand blender and made sure I didn't in small batches so that it didn't overload it). Transfer to a large bowl.

3. Chop the parsley, first removing any large stalks. Again I used the chopper to do this but you could cut with a knife or scissors. Add to the chickpeas and cannellini beans. Finely chop the garlic and add this in too.

4. Squeeze in the lemon juice, then add the spices and seasoning. 

5. Mix well. Then chill the mixture for 30 minutes. 

6. Shape into small balls or patties and fry in rapeseed oil, turning over until golden brown on both sides.

Serve with a side salad and flatbreads.

My felafels turned out a bit soggy. I'm wondering whether there was too much lemon juice perhaps? Or maybe it was because I didn't chill the mixture like I was supposed to. 

I still liked the taste though. I just had to handle them carefully so that they didn't fall apart. Other than the oil for frying them, I reckon they're pretty healthy too.

Sorry the photos don't make them look too appetizing - but they work well with a colourful salad or wrapped in baby gem lettuce leaves for a healthy lunch.