2 × 400 g (13 oz) cans chickpeas, rinsed and drained
2 teaspoons ground cumin
3 spring onions, chopped
1 egg, beaten
5 tablespoons olive oil
75 ml (3 fl oz) natural yogurt
2 teaspoons tahini
large handful of parsley, chopped
2 tomatoes, chopped
salt and pepper
flatbreads, to serve
Mix together the onion and lemon juice with some salt and leave to marinate. Meanwhile, place the chickpeas, cumin and spring onions in a food processor. Season, add 1–2 tablespoons of the egg and pulse until a chunky paste forms – it should just come together but not be too wet. Shape into walnut-sized balls.
Heat half the oil in a large, nonstick frying pan and cook half the falafel for 3–5 minutes, turning once, until golden all over. Set aside on kitchen paper and cook the remainder in the remaining oil.
Mix together the yogurt and tahini with a little water to form a thin sauce and season. Toss the marinated onion with the parsley. Arrange the falafels on the flatbreads along with the tomatoes and onion mixture. Drizzle over the yogurt sauce to serve.