• Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes
  • Serves:4


    2 tsp cumin seeds
    250g frozen peas
    400g can chick peas, drained and rinsed
    3 tbsp cornflour
    3 garlic cloves, crushed
    2 tbsp tahini
    25g pack flat leaf parsley, finely chopped
    25g pack mint, leaves finely chopped
    1 lemon, zest and juice
    1 tbsp extra virgin olive oil, plus extra for brushing
    270g pack vine tomatoes, sliced
    4 wholemeal pittas, toasted
    salad leaves, to serve
    4 tbsp fat free natural yogurt


    1. Preheat the oven to 180˚C, gas mark 4. Toast the cumin in a dry frying pan for about 30 seconds, until fragrant; set aside. Add the peas to a pan of boiling water and simmer for 3 minutes until tender then drain well and tip into a food processor. Add the chick peas, cornflour, garlic, toasted cumin, tahini, ½ the parsley, ½ the mint and the lemon zest. Season and whizz to a rough paste. With wet hands, shape the mixture into 12 small patties. Line a large baking tray with parchment and arrange the falafel on it.

    2. Brush the falafel tops with oil; bake for 25 minutes. Meanwhile, whisk together the lemon juice and olive oil in a bowl; season. Toss with the tomatoes and remaining herbs. Divide the tomato salad between 4 plates. Serve the cooked falafel straight away, stuffed into a pitta with salad leaves and 1 tbsp yogurt each.

    This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue

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