recipes
Felafel pittas with minted yogurt
Serves: 2
Ingredients
For the patties
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 400g tin chickpeas, drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp chopped parsley
- Salt and pepper
- 1 egg to bind
You will also need
- 150ml plain yogurt
- 1 tbsp chopped fresh mint
- Drizzle extra virgin olive oil
- Pitta bread
- Salad leaves
Method
Heat 1 tbsp oil in a large pan and fry the onion and garlic over a low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley and season to taste. Add the egg and mix together well. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Meanwhile, mix together the yogurt, mint, olive oil and season with salt and pepper. Serve the felafel hot or cold in the warmed pitta bread stuffed with salad leaves and drizzle with the minted yogurt.
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