Ajeen Beckford Falafel

Jamaican chef taking on the world. Ajeen Beckford certainly the next big thing

• Ready In: 15 mins
• Serves: 12
• Yields: 12 sandwiches

Ingredients

• 1  lb  cooked chickpeas
• 6  garlic cloves, minced
• 1⁄2 ounce  chopped parsley
• 1⁄2 ounce  chopped chives
• 1  tablespoon cumin
• 2  teaspoons ground coriander
•  cayenne pepper, to taste
• 3  eggs
•  salt, to taste
• 5  ounces flour
• 6  ounces plain yogurt
• 2  ounces lemon juice
• 12  pita bread
• 6  ounces  shredded iceberg lettuce
• 6  ounces diced tomatoes

Directions

1. Coarsely chop the chickpeas in a food processor.
2. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
3. Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
4. Combine the yoghurt and lemon juice and mix well. Set aside.
5. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
6. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.