- Cooking oil spray
- 400g can chickpeas in water, drained
- ½ onion, very finely chopped
- 1tbsp chopped fresh coriander
- 1tbsp chopped fresh mint or parsley
- 2 garlic cloves, crushed
- 1tsp ground coriander
- 1tsp ground cumin
- 1tbsp gram flour (chickpea or lentil flour) mixed with 2tbsp water, plus extra flour to dust
- 1tbsp olive oil
- 2 wholewheat pittas and mixed salad leaves, to serve
- For the salsa
- 2 large ripe tomatoes, skinned
- ¼ red onion, finely chopped
- 1tbsp fresh coriander, finely chopped
- Heat the oven to 200ºC/fan 180ºC/gas 6. Spray a baking sheet with cooking oil.
- Put the chickpeas in a food processor and whiz for a few sec. Add the onion, herbs, garlic, spices, flour paste and olive oil. Whiz again until combined and you have a fairly smooth, stiff purée.
- Form the mixture into about 12 walnut-size balls, then coat each lightly with a little extra gram flour. Put on the oiled baking sheet, then bake in the oven for about 20 min or until golden, turning once.
- Meanwhile, make the salsa. Finely chop the tomatoes, then mix with the red onion and fresh coriander. Season with freshly ground black pepper, then chill until needed.
- Serve the cooked falafel in wholewheat pittas with salad leaves and the tomato salsa.
Nutrition per serving
Read more on how we calculate nutrition.
423kcal 17.5g 10.8g 1.4g 13.5g 11.0g 0.5g 126mg 56.7g 4mg