Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the falafels, blitz the onion and garlic in a food processor until fine. Add the herbs and blitz again until finely chopped. Add the soaked chickpeas, gram flour, cumin, coriander, aleppo pepper, baking powder and bicarbonate of soda. Season with a generous pinch of salt and blitz again for a few minutes to combine. Use a spatula to scrape down the sides of the food processor and blend again until the mixture combines into a paste. Roll into 30-32 small falafels the size of walnuts.
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Cook the falafels, in batches, for 1-2 minutes or until golden. Remove with a slotted spoon and drain on kitchen paper.
Serve in the pittas with the lettuce, parsley, pickles, a sprinkle of sumac, a drizzle of tahini and chilli sauce to taste.