Garnish with extra coriander and serve immediately.
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 12 minutes
2 medium white onions, quartered
3-4 cloves garlic
2, 410g/141/2 oz cans chick peas, drained
2 teaspoons ground cumin
1 teaspoon bicarbonate of soda
Salt and cayenne pepper
25g/1oz coriander leaves
4 tablespoons plain flour
vegetable oil for frying
½ red onion, finely chopped
¼ cucumber, deseeded, diced
2 tablespoons fresh chopped mint
150g/5oz natural yogurt
6 pitta breads
2 little gem lettuces, shredded
1 red onion, thinly sliced
Extra fresh coriander to garnish
1. Finely chop the onion and garlic in a food processor. Add the chick peas, cumin, bicarbonate of soda and plenty of seasoning and blitz until a smooth paste. Take out of the processor and put into a bowl.
2. Finely chop the coriander and parsley and stir into the chickpea mixture then press together into a ball.
3. Take off dessertspoons of the mixture and mould into egg shaped ovals with your hands then roll in flour. Chill for 30 minutes. Mix the cucumber salad ingredients together and chill.
4. Pour oil into a frying pan so that it is about 1 cm/1/2inch deep, heat up then fry the falafel in batches, turning until crisp and golden brown. Lift out of the pan with a slotted spoon and drain on kitchen paper.
5. Continue cooking the falafel in batches until all are cooked. Cook the pitta breads in a hot ridged frying pan or under the grill until puffy. Cut in half and fill with a little lettuce, spoonfuls of the cucumber salad and red onions. Garnish with extra coriander and serve immediately.
For more information visit the British Onions website at www.britishonions.co.uk