Spicy baked falafel
- 1/2 small onion
- 1 garlic clove
- Pinch of salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground chilli powder
- 1 x 400g can chickpeas, drained
- Small handful of fresh parsley
- 2 tbsp sunflower, vegetable or olive oil
- 1/4 cucumber
- 8 tbsp low-fat natural yogurt (a small pot)
- 3 pitta breads to serve
Turn on the oven to 200C/180C Fan/Gas 6. Line the baking tray with baking paper. Cut the onion in half, peel and roughly chop it, using a fork to hold it in place.
Peel the clove of garlic and crush it. Put both the onion and garlic into the jug of the blender.
Add the salt, spices and the drained chickpeas.
Roughly chop the parsley. Add it to the blender with 1 tbsp of oil. Blend until the mixture is combined, but still a little coarse.
Divide the mixture into 12 and shape into small balls with your hands. (If you wet your hands with cold water it won't stick as much).
Place the falafel balls on the baking tray. Brush with a little oil, put in the oven and bake for 10-15 mins, or until crisp and golden.
Put the yogurt in the bowl. Grate the cucumber, add to the yogurt and mix well. Cut each pitta in half. Put 1 or 2 falafel into each pocket and drizzle with dip. Serve.