Ingredients

The following ingredients have 4 Servings
  • 2 cups canned chickpeas (drained)
  • 2 Tbsps Tahini
  • 2 cloves garlic cloves (chopped)
  • juiced lemons
  • olive oil (approximately)
  • 4 cups canned chickpeas (drained)
  • 1 onion (chopped)
  • 1 clove garlic cloves (chopped)
  • 1 tsp ground Cumin
  • 1 tsp ground cilantro
  • 2 Tbsps fresh cilantro (chopped)
  • 1 tsp Chili powder
  • Oil (for frying)
  • 8 Pita bread
  • 2 handfuls mixed salad

Instruction

  • For the hummus, put all the ingredients in a food processor and whizz until smooth. Season with salt and pepper and set aside.
  • For the felafel, put all the ingredients in a food processor and pulse until the mixture resembles fine breadcrumbs. Season with salt and pepper.
  • Form the felafel mix into patties and fry in hot oil for about 3 minutes on each side or until well browned. Drain on kitchen paper.
  • Serve the felafel in the pitta pockets with the salad leaves and spoon on the hummus to taste.