Super Quick Falafel!

Serve hot or cold for a tasty vegetarian snack. Great for picnics, packed lunches, kids meals etc. PLEASE NOTE: THESE ARE BEST GRILLED/BROILED. Spray them with oil & under med/high heat.

• Ready In: 27 mins
• Serves: 4
• Yields: 4 pitta pockets

Ingredients

• 800  g  drained canned chick-peas
• 2  teaspoons cumin
• 2  tablespoons fresh coriander, chopped (cilantro)
• 2  garlic cloves, crushed
• 1  fresh green chile, deseeded and finely chopped
•  oil (for frying)
• 1  cup  Greek yogurt
•  salad leaves
• 4  pita breads, to serve

Directions

1. Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
2. Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
3. Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.