Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams dried chickpeas
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 bunch parsley
- 1/2 bunch fresh coriander
- 2teaspoons ground coriander
- 1/2teaspoons baking powder
- 1/2 cup vegetable oil, for shallow-frying
- 4 pitta breads
- 1 handful salad leaves
- 2 tomatoes, diced
- 1/2 cup Greek-style yoghurt, to serve
Nutrition per serving
3250kJ / 775Cal
3250 Kilojoules or 775 Calories
37% of daily energy intake*
Protein
25.2grams
Fat
34.0grams
Carbs
81.5grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Put the dried chickpeas in a bowl, add cold water to cover by a generous 10 cm and leave to soak overnight.
Step 2 of 4
Drain the chickpeas, transfer to a food processor and process until coarsely ground. Add the onion, garlic, herbs, ground coriander, baking powder and salt and pepper and process until really smooth. Using wet hands, shape the mixture into 16 small patties.
Step 3 of 4
Heat a little vegetable oil in a large frying pan, add the patties, in batches, and fry over a medium-high heat for 3 minutes on each side until golden and cooked through. Remove and drain on kitchen paper.
Step 4 of 4
Split the pitta breads and fill with the falafel, salad leaves and diced tomatoes. Add a spoonful of Greek-style yoghurt and serve immediately.
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