ingredients
serves 4
1 3/4 cups cooked chickpeas
1 level teaspoon ground cumin
1 level teaspoon ground cilantro
2 cloves garlic, peeled and chopped
1/4 level teaspoon cayenne pepper
2 teaspoons groundnut oil
3 tablespoons lemon juice
1/8 level teaspoon salt
2/3 cup low-fat natural yoghurt
1 tablespoon olive oil
8 - 10 leaves of cos-type lettuce, washed and torn into pieces
1/2 pound ripe tomatoes, skinned, de-seeded and diced
4 whole wheat oval pitta breads
1 level tablespoon sesame seeds, lightly toasted
method
1. Using a food processor or food mill, blend the chickpeas, cumin, cilantro, garlic, cayenne pepper, groundnut oil, 2 tablespoons of the lemon juice and the salt to a smooth puree. If the mixture is too dry to hold together, mix in 2 - 3 teaspoons cold water.
2. Divide the mixture into eight and shape the pieces into flat, round patties, or falafel. Lightly grease a nonstick skillet with groundnut oil and cook the falafel in it over a moderate heat for 4 minutes on each side, until golden brown and crisp.
3. Meanwhile, whisk together the yoghurt and olive oil with the remaining lemon juice. Set aside 4 tablespoons of this dressing. Pour the rest over the lettuce and tomatoes, and toss to coat well.
4. Slit each pitta bread open along one side only, and fill with 2 falafel and a quarter of the salad mixture. Trickle 1 tablespoon of the reserved dressing into each pitta, sprinkle with the sesame seeds and serve at once.
Diced pickled beet, perhaps mixed with cucumber, makes a sharp and refreshing side dish for the falafel.
more information
Wash and dry the lettuce 30 minutes before it is needed and refrigerate it in an airtight plastic box to make it especially crisp.
