Falafel and salad pittas

Name: Falafel and salad pittas
Yield: Serves 4
Ingredients: 2 x 410g cans chickpeas, drained and rinsed; 1 small onion, finely chopped; Large handful fresh flatleaf parsley; Large handful fresh coriander, plus extra to serve; 1 garlic clove, roughly chopped; 3 tbsp plain flour; 1 tsp baking powder; ½ tsp crushed chilli flakes; ½ tsp ground cumin; 1 tbsp tahini; 150ml vegetable oil, for shallow-frying; 8 wholemeal pitta breads, warmed; 16 cherry tomatoes, halved; ½ cucumber, thickly sliced; Lemon wedges, to serve

Easy
May 2007

Easy
May 2007

Serves 4
Takes 25 min to make, plus chilling

Make this falafel recipe, served with salad and pitta bread, for an easy lunch on the go.

Dairy-free recipes

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Ingredients

2 x 410g cans chickpeas, drained and rinsed
1 small onion, finely chopped
Large handful fresh flatleaf parsley
Large handful fresh coriander, plus extra to serve
1 garlic clove, roughly chopped
3 tbsp plain flour
1 tsp baking powder
½ tsp crushed chilli flakes
½ tsp ground cumin
1 tbsp tahini
150ml vegetable oil, for shallow-frying
8 wholemeal pitta breads, warmed
16 cherry tomatoes, halved
½ cucumber, thickly sliced
Lemon wedges, to serve

2 x 410g cans chickpeas, drained and rinsed
1 small onion, finely chopped
Large handful fresh flatleaf parsley
Large handful fresh coriander, plus extra to serve
1 garlic clove, roughly chopped
3 tbsp plain flour
1 tsp baking powder
½ tsp crushed chilli flakes
½ tsp ground cumin
1 tbsp tahini
150ml vegetable oil, for shallow-frying
8 wholemeal pitta breads, warmed
16 cherry tomatoes, halved
½ cucumber, thickly sliced
Lemon wedges, to serve

Method

Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.
Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.

Method

Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.
Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.

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Reviews

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Adam Nel says:
3rd Dec 2018 at 4:48 pm
Hands down, the BEST falafels you will ever eat. Made these for a vegan mate of mine, not expecting to like them. I’ve only ever had store bought ones, which are usually dry and awful. Made these and they’re a game changer. Moist and so tasty. I make them every few weeks now.
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