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Homemade falafel and mint yoghurt pittas

I’ve always loved falafel and liked the idea of making it myself.  Inspired by the recipe in Annabel Karmel’s new BLW recipe book  I decided to have a go at making my own.  This is my take on homemade falafel and a really lazy mint yoghurt sauce.  I hope you like it!

Ingredients

For the falafel

  • 400g can of chickpeas
  • 2 tbsp houmous
  • finely grated zest of 1/2 a small lemon
  • juice of 1/4 a lemon
  • 1 clove of garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp olive oil
  • 1tbsp sunflower oil for frying

For the mint yoghurt

  • 1 tbsp natural yoghurt
  • 1/2 tsp mint sauce

To serve

  • Toasted pitta bread
  • Salad, we used lettuce, tomato and cucumber but whatever you have in is fine.

Method

To make the falafel

  • Crush the clove of garlic and gently fry in the olive oil for 2 minutes.
  • Remove from the heat and add the cumin and coriander while the pan is still hot.  Stir and set to one side.
  • Rinse and dry the chickpeas in a clean tea towel, get rid of as many of the papery skins as you can.
  • Put the chickpeas, houmous, lemon juice, lemon zest, garlic and herb mix into a food processor and blitz until smooth.
  • Shape the mixture into small burger shapes and fry in the sunflower oil, flipping after a couple of minutes, until golden on each side.
  • Gently pat off any excess oil using kitchen paper.

To make the mint yoghurt

  • Stir together the yoghurt and the mint sauce.  Easy!

 

2 thoughts on “Homemade falafel and mint yoghurt pittas”

  1. I made this today as a finger food without pitta and it was really crumbly. It was tasty, and LO loved it but I’m not sure I can handle that kind of mess again!! Just wondering where I might have gone wrong?

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