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