Homemade Falafel Pitas

• In a salad bowl, use a potato masher or fork to mash the chickpeas.
• Mix in the onion, and half the garlic, half the cumin and half the parsley.
• Add 2 tbsp flour and 1 tbsp water (double for 4p). The mixture should be a bit wet and sticky - add another splash of water if necessary.
• Season with 1 tsp salt and pepper (double both for 4p). Mix together well.
• Place in the fridge until cooled.

• In a bowl, combine the yoghurt, remaining garlic, and remaining parsley.
• Add lemon juice, salt and pepper—all to taste. Keep fresh until ready to serve.
• Make your salad dressing by mixing 1 tbsp oil (double for 4p) with the remaining cumin and lemon juice, salt and pepper—all to taste.
• Toss the grated carrot in the dressing.

• Bake the pitas on a baking tray for 4-6 mins (or toast them in the toaster).

• Use your hands to form small round balls from the falafel mixture.
• Press the balls tightly together and then flatten like a burger patty.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• When the oil is hot, cook the falafels for 3-4 mins on each side or until golden brown.

TIP: Wet your hands when rolling the balls to prevent them from sticking!

• Gently toss the salad leaves and marinated carrot together.
• Pop the falafels into the pita with some of the salad and yoghurt.
• Serve the remaining fillings on the side.