STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Jamaican chef taking on the world. Ajeen Beckford certainly the next big thing”
READY IN:
15mins
SERVES:
12
YIELD:
12 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely chop the chickpeas in a food processor.
  2. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
  3. Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
  4. Combine the yoghurt and lemon juice and mix well. Set aside.
  5. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
  6. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: