This is a delicious spicy vegetarian dish which works really well as a summer dinner. I like to serve it with a tomato salad and a little greek yoghurt to act as a sauce. Falafel can be served hot or cold as you prefer and so is perfect for a picnic. The quantities shown in this recipe serve 2.

Ingredients

• 2 cloves Garlic
• 1 Red chilli
• 400g Chickpeas
• 2 tbsp Fresh coriander, chopped
• 1 tbsp Fresh parsley, chopped
• 1 tsp Cumin, ground
• 2 Pitta breads
• Greek yoghurt

Method

1. Chop the garlic and chilli finely in a food processor.
2. Add the chickpeas to the garlic and process for 1 minute, or until the chickpeas are coarsley mashed.
3. Add the herbs and cumin and mix well.
4. With floured hands, divide the mixture into 12 and form into balls.
5. Fry the falafel balls for 5 - 10 minutes each, or until they are golden all over.
6. Lightly toast the pitta breads and cut in half to form two pockets.
7. Divide the falafel balls between the pitta bread halves and serve immediately with the Greek yoghurt.