• 4servings
  • 56minutes
  • 538calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsManganese, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 400g cans chickpeas, drained and rinsed

  2. 2 garlic cloves, crushed

  3. 1 tsp ground cumin

  4. 1 tsp ground coriander

  5. 1 green chilli, deseeded and finely chopped

  6. 2 tbsp chopped fresh coriander

  7. 1 small egg, beaten

  8. 2 tbsp plain flour

  9. 2 tbsp vegetable oil

  10. SALAD

  11. 100g red cabbage, finely shredded

  12. 1 carrot, coarsely grated

  13. 1/3 cucumber, cut into fine matchsticks

  14. 1 small red onion, thinly sliced

  15. 4 wholemeal pitta breads,

  16. 4 tbsp reduced-fat hummus, juice of

  17. 1/2 lemon

Instructions Jump to Ingredients ↑

  1. 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 tbsp 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, prepare the salad: put the cabbage, carrot, cucumber and onion in a bowl and mix together.

  3. Flour your hands with the remaining flour and shape the chickpea mixture into 8 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 on kitchen paper.

  4. Meanwhile, warm the pitta 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 tbsp of hummus inside each pocket, then stuff in 2 falafel with some salad. Serve immediately.


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