Ingredients
- 150 g tinned chickpeas, drained and rinsed
- ¼ small onion, roughly chopped
- ¼ garlic clove
- ¼ garlic clove
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 tablespoon chopped fresh parsley
- 2 teaspoons wholemeal plain flour
- sea salt and ground black pepper, to taste
- Oil spray
- 100 g tzatziki
- 1 wholemeal pita bread, halved
- 1 small handful lettuce leaves
- ½ medium tomato, sliced
- ½ medium cucumber, sliced
How to Make It
- Place the chickpeas, onion, garlic, cumin, coriander, parsley, flour, salt and pepper into a food processor and blend until almost smooth. Shape the mixture into two even patties. Place on a plate, cover with cling film and refrigerate for 30 minutes.
- Heat a non-stick frying pan over medium heat and spray lightly with oil spray. Add the falafels and cook for 4–5 minutes on each side until cooked through. To save time, the falafels can be made and cooked the night before and stored in an airtight container in the refrigerator.
- To serve, spread half of the tzatziki over the inside of the pita bread. Fill with the lettuce, tomato, cucumber and falafels. Drizzle over the remaining tzatziki.