FALAFEL

Jennifer , you can use canned chickpeas  ( drained and rinsed ).
Heat a tbs of oil in a medium pan and saute 1 small red onion ( peeled and finely chopped ) until tender .
Add 1/4 of 1 small red chilli ( finely chopped ) and continue to saute .
Now add this to your processor along with 400gm of (drained and rinsed ) chick peas ,
1 clove of garlic ( peeled and chopped )
60gm of feta cheese
1  egg yolk
1/2 tsp of salt
1/2 tsp of lemon zest ( use the zest on your preserved lemon )
1/2 tsp of ground cumin
1 tsp of ground coriander
Ground pepper to taste
3 stems of fresh coriander ( including roots ) torn
2 tbs of fresh parsley
1 tsp of plain flour
Process all together to a firm paste .
Transfer the paste  to a bowl and season to taste .
Mix in a little more flour if the mixture is too soft .
Using damp hands shape the mix into golf ball sized  shapes and flatten slightly .
Cover and place in the refrigerator for a minimum 30 minutes or until you are ready to cook them .
Place 3 tbs of oil in a pan and heat over a medium heat .
Fry falafels without turning or moving for 4 minutes until golden brown on the bottom , turn and repeat till golden brown on both sides .
Drain on  paper towel.
Serve with hummus and a simple green salad .