- 40g dried chickpeas
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of sea salt
- 2 tablespoons extra virgin olive oil
To serve
- 2 whole wheat flat pita breads
- handful of romaine lettuce
- 1/4 small cucumber, sliced
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon freshly chopped parsley
- 1 tomato, thinly sliced
- 2 tablespoons hummus
1. In a large bowl soak the chickpeas in cold water overnight.
2. The next day, drain the water from the chickpeas, add the chopped onion and garlic, parsley, coriander, cumin, coriander, flour, baking powder, baking soda, salt and olive oil and mix together until it forms a thick paste.
3. Shape the mixture into 2-3 tablespoon-sized balls and set aside.
4. Heat a large frying pan over a medium heat, and shallow fry the falafel balls in batches until they are golden and crispy on the outside.
5. To serve, divide each pita in half and fill with the crispy falafel and the lettuce, cucumber, tomato, Greek yogurt, lemon juice, parsley and hummus.
6. Fold together to form a kebab and enjoy!
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