Falafel pita (Mediterranean street food)

Ingredients

For the falafel

• 400 g dried chickpeas, soaked overnight (don’t use tinned)
• 1 small onion, chopped
• 4 garlic cloves, crushed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp baking powder
• 1 small handful parsley and coriander, chopped
• Salt and pepper
• Oil for deep-frying

To serve

• 4 pitta breads
• 4 tbsp hummus
• 2 tbsp tahini sauce
• Salad (lettuce, tomato, cucumber, pickled cabbage)

Method

1. Drain the chickpeas. Blend with everything except the oil until you have a coarse paste. Rest 30 minutes.
2. Form into golf-ball sized balls.
3. Heat oil to 180°C. Fry in batches for 3-4 minutes until deep brown and crisp.
4. Warm pittas. Spread with hummus.
5. Stuff with salad and falafel. Drizzle with tahini sauce.