Falafel Pitta Sandwich

Ingredients:

1 tin of chickpeas strained

1 small red onion finely diced

1 clove of garlic crushed

1 tsp cumin powder

1 tsp coriander powder

50g fresh coriander

50g fresh parsley

Pinch of chilli flakes

2 tablespoons of gram flour

Sea salt

Method:

Place all ingredients (except the gram flour) in a food processor and blitz.  Once all ingredients are mixed and the chickpeas have been finely chopped add the gram flour. Shape the mixture into 8 small or 4 medium sized patties. Place between sheets of parchment paper and place in the fridge for 20 minutes.

To cook brush or spray lightly with sunflower oil and cook in a pan over a medium to hot heat.

Serve in a toasted pitta bread. We recommend serving as follows; brush the inside of the pitta with harrisa, add some salad mix to the pitta, place falafel inside and top with some tomato salsa and a spoon of natural yoghurt.

To make the Harissa you will need:

3 red chillies

1 roasted red pepper (available in jars in your local supermarket)

3 cloves of garlic

½ lemon juiced

1 tablespoon tomato puree

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel seeds

100ml rapeseed oil

4 or 5 mint leaves shredded

Pinch of sea salt

Method:

Blitz chillies, garlic and red pepper in your food processor. Add tomato puree and continue blitzing, add the spices and lemon juice then the mint. Slowly pour in the rapeseed oil and finish with a pinch of salt.

This can be kept for up to 2 weeks in your fridge and is a great accompaniment with lots of other dishes.

To make the Tomato salsa you will need:

4 ripe tomatoes (vine ripened are best)

1/2 red chilli. Very finely diced

1 spring onion

1 small or 1/2 a red onion finely diced

Few sprigs of coriander

1 tablespoon cider vinegar

4 tablespoons virgin rapeseed oil

Pinch of sea salt

Method:

¼ the tomatoes and remove the seeds, take the tomato quarters and cut in half lengthways then cut each of these slices into three.

Mix the cut tomato with the chilli, spring onion, red onion and coriander.  A small amount of coriander will suffice as too much overpowers the salsa. Add oil and vinegar and mix with a spoon, finish with salt.

The salsa is at it’s best when fresh but will hold for a couple of days in your fridge.

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