Falafel

1) Toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, to release the flavours, then grind in a pestle and mortar.
2) Add the spices along with the remaining ingredients (except the oil) into a food processor and blitz until almost smooth. 
3) Shape spoonfuls of the falafel mixture into balls or patties and set aside on a plate.
4) Meanwhile, heat 1cm oil in a frying pan and fry the falafels for 1-2 minutes on each side.
5) Remove the falafel from the pan and drain on kitchen paper.