Homemade Falafel and Naan

• Half, peel and finely chop the onion.
• Roughly chop the coriander (stalks and all).
• Peel and grate the garlic (or use a garlic press).
• Cut the tomato into 2cm chunks. Season with salt and pepper.
• Trim half the cucumber (double for 4p). Quarter lengthways then chop widthways into small pieces.

• Drain and rinse the chickpeas in a sieve.
• Add the drained chickpeas to a large bowl and mash to a paste with a fork.
• Mix the onion, garlic, cumin and coriander into the chickpeas.
• Sprinkle over 2 tbsp flour (double for 4p). 
• Season with 1 tsp salt and ½ tsp pepper (double both for 4p). Mix well to combine.

TIP: You can also use a potato masher to crush the chickpeas if you prefer.

• Using your hands, form small round balls from the falafel mixture (4 per person).
• Press the balls tightly together, flattening to make mini patty shapes.
• Place a pan over medium-high heat with a good glug of oil.
• When the oil is hot, fry the falafels until golden brown all over, 3-4 mins on each side. 
• Once cooked, transfer to a plate lined with kitchen paper to drain any excess oil.

• Meanwhile, mix the yoghurt with the chopped cucumber and a drizzle of oil. Season to taste with salt and pepper. 
• Pop the bread into the oven to warm, 1-2 mins.
• Just before serving, toss the rocket leaves with a drizzle of oil. Season to taste with salt and pepper.