Falafel pita pockets
Photo by Annabel Langbein media
Adding a pinch of baking soda to the falafel mixture makes them nice and light – but don't overdo it, or they will taste fizzy and sour.
|2 cans||Chickpeas, 400g, rinsed and drained|
|1 cup||Frozen peas, thawed|
|2||Garlic cloves, crushed|
|2||Spring onions, finely chopped|
|1||Lemon, use the zest only, finely grated|
|1 Tbsp||Lemon juice|
|2 tsp||Rice flour|
|¼ tsp||Baking soda|
|2 tsp||Ground cumin|
|1 tsp||Ground coriander|
|¼ cup||Parsley leaves, finely chopped|
|1 drizzle||Neutral oil, to fry|
For the pita pockets
- Combine all falafel ingredients except oil in a food processor and whizz to a smooth paste. Use wet hands to form the mixture into small balls, then flatten slightly.
- Heat about 2 Tbsp oil in a large frying pan and fry in batches until golden (about 3 minutes each side).
- Transfer cooked falafel to an oven tray lined with paper towels and keep warm in a 120C oven while you cook the rest of the mixture, adding more oil to the pan if necessary.
- Serve in pita pockets with fillings of your choice, sprinkled with ras el hanout, if using.
More of Annabel's takeaway-style meals