30 mins
Super easy
serves 4
About the recipe
These harissa-spiked chickpea falafel are really fun to put together, and great for getting the kids involved. Piled into toasted flatbreads with quick-pickled red cabbage, and a lemon & chickpea yoghurt, this is summer-fun finger food at its best.
Ingredients
2 x 400g tins of chickpeas
1½ tablespoons harissa paste
1 heaped tablespoon plain flour
2 lemons
1 bunch of fresh mint (30g)
¼ of a red cabbage (320g)
100g natural yoghurt
4 flatbreads
olive oil
Top Tip
Making your own flatbreads is easier than you think – give Buddy's super-quick recipe a go.
Method
- Drain the chickpeas, then tip 1½ tin’s worth into a food processor. Add 1 tablespoon of the harissa and the flour, finely grate in the lemon zest, and tear in most of the mint leaves. Season to perfection, then pulse until just combined. Divide the mixture into 12 and shape into thick cigar shapes.
- Coarsely grate the red cabbage and place in a bowl. Roughly chop the remaining mint leaves and add to the bowl. Squeeze in the juice from 1 lemon, scrunch everything together well, then season to perfection.
- Mash the remaining chickpeas in a bowl with a fork. Add the yoghurt and the juice of ½ a lemon, swirl through the remaining ½ tablespoon of harissa and season with salt and pepper.
- Toast the flatbreads on both sides, then wrap in a clean towel to keep them warm.
- Drizzle 1 tablespoon of olive oil into the pan and fry the falafels for 6 to 8 minutes, turning a couple of times, until golden and crispy on all sides.
- Pile up the warmed flatbreads with a spoonful of the minty cabbage, the falafels and a dollop of yoghurt, with lemon wedges on the side for squeezing.
Tags
