For the falafel:
400 g canned chickpeas, drained
1 small onion, peeled
1 clove garlic, peeled
1 pinches dried red chilli flakes, (optional)
2 sprigs coriander, parsley or mint
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp flour
freshly ground sea salt and black pepper
vegetable oil, for shallow frying
Salad – any leaves you like, I used a mixed herb salad
For the hummus:
200g canned chickpeas
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
100ml Tahini (sesame seed paste)
4 tbsp water
2 tbsp extra virgin olive oil
1 tsp paprika
Put all the falafel ingredients except the flour and oil into the a blender and blitz to a chunky paste. Stir the mixture, add the flour and a tablespoon of water and blitz again to combine. Shape into 4 large patties or you can make small ones, up to you and flatten slightly.
Cover the base of a frying pan with olive oil and heat until hot but not smoking. Fry the falafel for 3-4 minutes on each side or until golden and cooked through, don’t have the heat too high or the outside will get dark too quickly and the inside will not be cooked. Drain well on kitchen paper.
For the hummus: Drain the chickpeas and rinse. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. put into a bowl and drizzle with extra virgin olive oil and paprika.
Warm through your pitta breads either in the oven or in a dry frying pan. SLice them open, fill with salad then add your falafel either halved or whole up to you. Add a good dollop of hummus and serve.