About this recipe:Make these falafel from scratch and serve in Lebanese bread or in pita bread pockets with a colourful crunchy salad.
2 tins (400g) chickpeas, drained and rinsed
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 green chilli, deseeded and finely chopped
2 tablespoons chopped fresh coriander
1 small egg, beaten
2 tablespoons plain flour
2 tablespoons vegetable oil
4 wholemeal pita breads
juice from ½ lemon
⅓ cup (85 g) light hummus
100 g red cabbage, finely shredded
1 carrot, peeled and coarsely grated
⅓ telegraph cucumber, cut into matchsticks
1 small red onion, thinly sliced
Directions Prep:50min › Cook:10min › Ready in:1hr
To make the falafel, put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.
Meanwhile, to prepare the salad, put the cabbage, carrot, cucumber and onion in a bowl and mix together.
Lightly flour your hands with the remaining flour and shape the chickpea mixture into eight patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain well on paper towel.
Meanwhile, warm the pita breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket. Spread 1 tablespoon of hummus inside each pocket, then stuff in two falafel patties with some salad. Serve immediately.