Special Diet

  • 410 g (13½ oz) can chickpeas, drained and rinsed
  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoon mild chilli powder
  • 2 tablespoons chopped mint
  • 3 tablespoons chopped fresh coriander leaves, plus extra leaves to serve
  • 50 g (2 oz) fresh breadcrumbs
  • oil, for shallow frying
  • salt and pepper
  • 4 pitta breads
  • 2 little gem lettuces, torn into pieces
  • minted cucumber and yogurt salad

Place the chickpeas in a food processor or blender with the onion, garlic, spices, herbs, breadcrumbs and a little salt and pepper. Blend briefly to make a chunky paste.

Take dessertspoonfuls of the mixture and flatten into cakes. Heat a 1 cm (½ inch) depth of oil in a frying pan and fry half the falafel for about 3 minutes, turning once until crisp and golden. Drain on kitchen paper and keep warm while cooking the remainder. Serve the falafel in warmed split pitta breads filled with torn little lettuce, coriander leaves and spoonfuls of minted cucumber and yogurt salad.

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