Ingredients:
225 g dried garbanzo beans, soaked overnight in water
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 garlic cloves, crushed
2 tablespoons chopped fresh parsley
1/2 lemons, juice of
1 eggs
4 pita breads
Directions:
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.
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.
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.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.