ingredients
makes 24
1/4 cup cracked wheat (burghul)
4 pieces Lavash bread 12 x 9 inch
2 scallions, thinly sliced
1 large tomato, seeded, finely chopped
1 small Lebanese cucumber, finely chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon lemon juice
1 tablespoon virgin olive oil
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons ground cilantro 1 teaspoon cumin seeds
1/2 teaspoon ground cinnamon
1/2 pound chicken mince
10 ounce can chickpeas, rinsed, drained and mashed
1 tablespoon fresh flat-leaf parsley, extra, chopped
1 tablespoon fresh mint leaves, chopped
2 tablespoons All purpose flour
vegetable oil, for shallow-frying
1/4 cup Greek-style natural yoghurt
method
1. Soak the cracked wheat in hot water for 20 minutes. Slice the bread into thirds width ways, then cut in half. Keep the bread covered with a damp cloth to prevent it drying out. Cut some baking paper the same size as the bread. Roll the paper up around the bottom half of the bread to form a cone and secure. Twist at the bottom. You will need 24 bread cones.
2. Drain the wheat in a fine mesh sieve, pressing out as much water as possible. Transfer to a bowl and mix with the onion, tomato, cucumber, parsley, lemon juice and virgin olive oil. Season.
3. Heat the olive oil in a pan, add the onion and garlic and cook, stirring over medium-low heat, for 5 minutes, or until the onion is soft. Add the spices and cook for another minute, or until the spices are aromatic.
4. Place the onion mixture, chicken mince, chickpeas, parsley and mint in a bowl, season with salt and pepper and mix until combined. Shape into 24 patties, pressing firmly together. Toss in the flour and shake off the excess.
5. Fill a deep, heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Cook the felafels in batches for 3 - 4 minutes each side, or until golden and heated through. Drain on crumpled paper towels.
6. To assemble, place a felafel in each bread cone, top with tabbouli, then 1/2 teaspoon yoghurt.
