Special Diet

Falafel Patties with Wholemeal Pitta

cook 30 mins
  • 2 x 400 g (13 oz) cans chickpeas, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 small red onion, finely grated
  • 3 carrots, 1 finely grated, 2 coarsely grated
  • 2 garlic cloves, finely chopped
  • 4 tablespoons finely chopped parsley
  • 1 egg, lightly beaten
  • 1 teaspoon lemon rind
  • 4 tablespoons plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon chilli flakes (optional)
  • vegetable oil, for greasing
  • 4 warmed wholemeal pitta breads
  • 200 g (7 oz) low-fat tzatziki
  • salt and pepper
  • Preheat the oven to 200°C (400°F), Gas Mark 6. Place the chickpeas, cumin and coriander in a food processor or blender and pulse until the chickpeas resemble coarse breadcrumbs. Scrape into a large bowl and add the onion, finely grated carrot, garlic, parsley, egg, lemon rind, flour, baking powder and chilli flakes and mix until well combined.
  • Lightly grease a nonstick baking sheet and form walnut-sized spoonfuls of the mixture into 24 slightly flattened patties and place on the baking sheet. Put the falafel in the oven and for 12–15 minutes until golden and crisp.
  • Arrange the patties inside warmed wholemeal pittas and serve with the grated carrots and low-fat tzatziki.
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