Meals and Courses

  • 425 g (14 oz) can chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 2 teaspoons ground cumin
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped flat leaf parsley
  • grated rind of 1 lemon
  • 1 egg yolk
  • 2 tablespoons gram (besan) or plain flour
  • vegetable oil for frying
  • salt and pepper
  • 200 ml (7 fl oz) natural or thick Greek yogurt
  • 2 tablespoons chopped mint
  • 1 garlic clove, crushed
  • 8 mini pitta breads
  • 6 tablespoons ready-made red pepper or ordinary hummus

Put all the ingredients for the falafel, except the flour and oil, in the bowl of a food processor. Season with salt and pepper, then process into a rough paste. Using slightly wet hands, divide the mixture into 8 equal-sized balls, flattening them a little to make burgers. Cover and chill for 30 minutes.

Mix together the yogurt, mint and garlic in a small bowl. Season with salt and pepper, and set aside until needed.

Coat the chilled falafel burgers lightly with the gram or plain flour. Pour just enough oil for shallow-frying into a heavy frying pan over a medium-high heat. When the oil is hot, carefully add the falafel burgers and fry for 4 minutes on each side until golden brown and crisp.

Toast the pitta breads under a preheated hot grill until warmed through but still soft. Spread each one with some hummus and top with the salad and a burger. Sprinkle with a little paprika, and serve immediately with the garlic mint sauce for spooning over the top.

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