How to make falafel – What you’ll need

What you will need:

• 400g canned chickpeas
• 2 spring onions, chopped
• 1 teaspoon cumin
• 1 lemon, zest only
• 2 teaspoons of flour
• ½ teaspoon of salt
• freshly ground black pepper
• 4 tablespoons of olive oil

For the salad

• 3 tablespoons of olive oil
• 1 lemon, juice only
• ½ cucumber, peeled and thinly sliced
• 2 tomatoes, coarsely chopped
• 1 round lettuce, washed
• 4 pies
• yoghurt
• chili sauce
• hummus

How to make it:

Put the chickpeas in the blender bowl and puree them.

Add the spring onions, cumin, lemon zest, flour and salt. Add black pepper and mix well with a wooden spoon.

Form 8 identical falafels. Put 2 teaspoons of oil in a pan over low heat. Add the falafels and cook for 4 minutes. Turn to the other side and add another 2 teaspoons of oil to the pan. Cook for another 3-4 minutes or until golden brown and crispy on both sides.

Meanwhile, put the cucumber, tomato and lettuce in a large bowl. Squeeze the juice from half a lemon into a small bowl, add a pinch of salt and pepper and whisk with the olive oil with a fork to make the dressing. Pour over the salad and mix well.

Lightly toast the pies and then carefully open them on one side with a sharp knife.

Put some salad on each pitta, add some of the falafel and add a few drops of the lemon juice. Add a spoonful of yogurt, chili sauce or hummus (or a little of the three!) Serve with the rest of the salad.

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