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“Dont be tempted to use tinned chick peas for this recipe. It is worth the extra cooking time to use dried and cook them yourself. Serve them in a warm pitta pocket with yogurt and crisp salad ingredients.”
READY IN:
30mins
SERVES:
4
YIELD:
16 falafels
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the chick peas and place in a pan, cover with fresh, bring to the boil and boil rapidly for 20 minutes. Drain and place in a food processor with the salt, cumin, coriander, cayenne, garlic, parsley, lemon juice and the egg. Whizz until very finely chopped but not pureed.
  2. Preheat the oven to 220 degrees celcius. Using wet hands, shape the mixture into 16 balls, then flatten slightly into patties. Spray oil very lightly onyo a baking sheet and arange the falafels evenly spaced apart. Spray lightly oil and bake for 15-20 minutes.
  3. Place 4 falafels inside each warm pitta bread with mixed salad leaves and cherry tomatoes. Serve with yogurt in a seperate bowl to drizzle over the top.

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