Falafel in Pitta
Makes 12
2tbsp olive oil
1 small onion, chopped
1 garlic clove, peeled and crushed
2 x 400g tins chickpeas, washed and drained
1tsp ground cumin
1tsp ground coriander
Handful freshly chopped coriander/mint
2tbsp mango chutney
Freshly ground black pepper
Plain flour, lightly seasoned
Lettuce, shredded (optional)
1 tomato, sliced (optional)
Packet of pitta bread, to serve
Heat 1tbsp of olive oil in a frying pan, add the onion and garlic and fry gently until soft.
Tip the onion and garlic into a bowl, add the chickpeas, cumin and ground coriander, then roughly whizz together with a hand-held blender.
Add the chopped coriander and mango chutney and season with freshly ground black pepper.
Mould the mixture into 12 balls and flatten into patty shapes. Lightly coat in the seasoned plain flour.
Heat the remaining olive oil and fry the falafels on a medium heat, on each side, until golden brown.
Leave to cool, then put into pitta breads with the lettuce, tomato and extra mango chutney
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