Heat 1 tbsp of the oil in a large frying pan, then fry the onion and garlic over a low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the fresh or dried herbs, with a pinch of salt. Add the egg, then squish the mixture together with your hands.

Mould the mix into 8 balls, then flatten into patties. Heat the remaining oil in the frying pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold in lightly toasted pitta bread with optional salad, pickles, seasoning and sauces.