Falafels

1. 1

   Drain the chick peas and place in a pan, cover with fresh, bring to the boil and boil rapidly for 20 minutes.

2. 2

   Drain and place in a food processor with the salt, cumin, coriander, cayenne, garlic, parsley, lemon juice and the egg.

3. 3

   Whizz until very finely chopped but not pureed.

4. 4

   Preheat the oven to 220 degrees celcius.

5. 5

   Using wet hands, shape the mixture into 16 balls, then flatten slightly into patties.

6. 6

   Spray oil very lightly onyo a baking sheet and arange the falafels evenly spaced apart.

7. 7

   Spray lightly oil and bake for 15-20 minutes.

8. 8

   Place 4 falafels inside each warm pitta bread with mixed salad leaves and cherry tomatoes.

9. 9

   Serve with yogurt in a seperate bowl to drizzle over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.