Number of servings : 4
Prep time: 50 Minutes
Cooking time: 10 Minutes
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
2 × 400 g cans chickpeas, drained and rinsed
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 green chilli, deseeded and finely chopped
2 tablespoons chopped fresh coriander
1 small egg, beaten
2 tablespoons plain flour
2 tablespoons vegetable oil
4 whole wheat pita breads
1/2 lemon, juiced
1/3 cup light hummus
100 g red cabbage, finely shredded
1 carrot, peeled and coarsely grated
1/3 cucumber, cut into matchsticks
1 small red onion, thinly sliced
1 To make the falafel, put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.
2 Meanwhile, to prepare the salad, put the cabbage, carrot, cucumber and onion in a bowl and mix together.
3 Lightly flour your hands with the remaining flour and shape the chickpea mixture into eight patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain well on paper towel.
4 Meanwhile, warm the pita breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket. Spread 1 tablespoon of hummus inside each pocket, then stuff in two falafel with some salad. Serve immediately.