Falafel and Salad Pittas


2ml Vegetable Oil

40g Chick Peas

100g White Onion

4g Garlic

40g Carrot

1g Ground Cumin

1g Ground Coriander

20g Plain Flour

20g Herb Coriander

50g Red Cabbage

60g Low Fat Natural Yogurt

3g Herb Mint

7g Flat Parsley

Pitta Bread

75g Iceberg Lettuce

2g Red Chilli


1. Preheat the oven to 200°C/400°F/Gas Mark 6

2. Grease a baking tray with vegetable oil

3. Blend the chickpeas, garlic, chilli, carrot, cumin, coriander, plain flour, fresh coriander leaves and 60g of the onion in a food processor to form a rough paste

4. Form into 24 balls, flatten slightly, place on baking tray and refrigerate for 15 minutes

5. Place in the preheated oven and bake for 15 minutes, then turn over and cook for another 10 minutes until they are brown on the outside.

6. To make the salad: mix the rest of the onion, cabbage, yogurt, mint and parsley together and chill.

7. Toast the pittas in the oven according to the manufacturer's instructions

8. Serve the falafels, 3 in each pitta with lettuce and the yogurt salad