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1
Open the can of chickpeas and pour them into a strainer to drain. Rinse the beans and the can under cold water. Keep the can as we're going to use if for smushing!
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2
Pour the drained, rinsed chickpeas into a wide bowl with the lemon juice. Use the base of the empty can to smush and squish the chickpeas into as smooth a paste as possible. If the cut-edge of the empty can is sharp and not safe to hold, just use the base of an unopened can and rinse it off after you're done.
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3
To the chickpea paste, add the flour, ground cumin, salt, and parsley. Stir together well, then add the onion, garlic, and cilantro. Mix together using your hands until very well combined.
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4
Divide the mixture into 12 equal balls (roughly 2 tablespoons of mixture per ball). Flatten each ball slightly with your fingertips.
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5
Heat a skillet over a medium flame and fill to about 1/4-inch depth with oil. When the oil looks shimmery, place a few of the flattened balls into the skillet. Fry until golden, then flip and cook on the other side until golden. Remove to a tray or plate lined with paper kitchen towel to drain.
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6
To serve: Mix together the yogurt, mint, and cilantro. Spread some of this herbed yogurt over a flatbread along with some hummus, slices of red onion, salad leaves, and falafel. Wrap up and eat!
