Falafel pockets with cucumber & tomato

Ingredients (serves 4)

• Olive oil spray, to grease
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 x 400g cans chickpeas, rinsed, drained
• 1/3 cup chopped fresh coriander
• 50g (1/3 cup) plain flour
• 1 x 250g punnet grape tomatoes, halved
• 2 Lebanese cucumbers, finely chopped
• 4 small wholemeal pita breads, halved
• Dairy Farmers Traditional Lite natural yoghurt, to serve

Method

1. Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.
2. Heat a frying pan over medium heat. Spray with olive oil spray. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the coriander and cumin and cook, stirring, for 1 minute or until aromatic. Set aside to cool slightly.
3. Place the onion mixture, chickpeas and 1/4 cup of coriander in the bowl of a food processor and process until well combined and the mixture just comes together. Transfer to a bowl. Add flour. Use your hands to mix until combined.
4. Divide mixture into 24 equal portions. Shape each portion into a 1cm-thick patty. Transfer to the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 25-30 minutes or until golden.
5. Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.
6. To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.

Source

Good Taste – February 2008, Page 47
Recipe by Chrissy Freer

Nutritional information

This information is per serve.