Chop the top and end off the leeks.

Cut the leeks in half lengthwise and wash thoroughly.

Cut the leeks into finger-length pieces.

Heat slightly salted water and boil the leeks for about 5 minutes, then drain.

Chop the onions finely.

Wash and chop the tomatoes into small pieces (or use tinned tomatoes).

Mix the falafel (or minced meat) with the rice, onions, tomatoes, parsley, pepper, and salt.

Separate the leeks into their layers.

Lay out two pieces of leek in a cross fashion.

Add a little filling to each leek cross and fold over to make a small parcel.

Add the butter to a frying pan and heat on low heat.

Add enough stuffed leek pieces to the pan for one fritata.

Mix the eggs with the lemon juice and two tablespoons of water, add a little salt.

Pour the egg mixture over the leeks in the pan.

Let the fritata set at low heat.

When nearly ready, turn the heat up slightly to brown the dish.

Turn the fritata once by placing a large plate over the pan, flipping the pan, and then sliding the fritata back into the pan to heat on the other side.