About the Recipe
Ingredients
400g tin chickpeas
red onion, finely chopped
4 garlic cloves, crushed
150g ready-cooked beetroot
2 tsp ground cumin
Juice of half a lemon
4 tbsp plain flour
tbsp sesame seeds
Spray oil
To serve;
Small bunch flat-leaf parsley, stalks finely chopped, leaves picked
3 tbsp greek yogurt with remaining half lemon juice stirred through
½ a clove garlic, crushed
Wholemeal warmed pittas
Salad leaves
1 thinly sliced pear or apple
Preparation
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper.
1 - Put all of the falafel ingredients, except the sesame seeds and spray oil, into a
food processor with some seasoning and the finely chopped parsley stalks, then use
the pulse button to combine the ingredients into a rough paste. Sprinkle the sesame
seeds onto a plate. Form the mixture into 8 slightly flattened balls, then gently press
each one into the sesame seeds on both sides to lightly coat. Arrange on the baking
tray.
2 - Spray the falafels lightly with oil, then bake for 30 minutes until crisp.
3 - Put the yogurt into a bowl with the garlic, lemon juice and a little seasoning. Mix
well.
4 – Warm Pitta’s for a few minutes in oven (sprinkle with a little water first). Slice
pear or apple, mix with salad leaves. Stuff the falafels into warmed pittas with the
salad, parsley leaves and a drizzle of the garlicy lemon yogurt.