Crispy falafels in pitta

On the latest stop in his culinary caravan, chef Dean Edwards is sharing another great summer recipe of falafel pitta pockets.

Serves 4

Ingredients

1 x 400g tin organic chickpeas drained2 cloves garlic crushed1 tbs ground cumin1 tbs ground coriander½ tsp ground cinnamon1 tsp harissa2 tbs fresh parsley1 tbs plain flour4 warmed pitta breadsTub hummus½ red onion slicedSalad leaves for servingTahini sauce for dressingLemon cut into wedges

Method

• Add spices along with the chick peas and other ingredients to a food processor and blitz until fine consistency, season and roll into golf ball size pieces, chill to help set shape then shallow fry in 1” hot oil for 5-6 minutes or until golden

• Smear some hummus into the warmed pitta breads then stuff in some salad leaves, place on the falafels then garnish with some red onion. Drizzle over some tahini sauce before serving with a wedge of lemon.