Ingredients
- flat-leaf parsley a small bunch, stalks finely chopped, leaves picked
- greek yogurt 3 tbsp
- garlic ½ a clove, crushed
- lemon ½, juiced
- pittas 2, warmed to serve
- tomato sliced to serve
- cucumber sliced to serve
FALAFEL
- chickpeas 400g tin
- red onion ½, finely chopped
- garlic 2 cloves, crushed
- ready-cooked beetroot 75g
- ground cumin 2 tsp
- baking powder ½ tsp
- lemon 2 tsp of juice
- plain flour 4 tbsp
- sesame seeds 1 tbsp
- spray oil
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper.
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Step 2
Put all of the falafel ingredients, except the sesame seeds and spray oil, into a food processor with some seasoning and the finely chopped parsley stalks, then use the pulse button to combine the ingredients into a rough paste. Sprinkle the sesame seeds onto a plate. Form the mixture into 8 slightly flattened balls, then gently press each one into the sesame seeds on both sides to lightly coat. Arrange on the baking tray.
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Step 3
Spray the falafels lightly with oil, then bake for 30 minutes until crisp.
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Step 4
Put the yogurt into a bowl with the garlic, lemon juice and a little seasoning. Mix well.
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Step 5
Stuff the falafels into warmed pittas with slices of tomato, cucumber, parsley leaves and a drizzle of the garlic yogurt.
Nutritional Information
- Kcals 440
- Fat 14.8g
- Saturates 5.6g
- Carbs 52.2g
- Sugars 9.1g
- Fibre 11.4g
- Protein 18.9g
- Salt 0.5g