2tspras el hanout(or Moroccan spice mix, optional)
½tspbaking powder
2tsplemon juice
1handfulchopped fresh coriander(or 3 tsp dried)
1tbspnutritional yeast(optional but tasty)
salt and pepper to taste
Minted Yogurt
200mlplain, Greek style soya yogurt(about half a tub)
2tbspchopped fresh mint(or 2 tsp dried)
2tsplemon juice
1tspgarlic puree
salt and pepper to taste
To Serve
shredded red or white cabbage
salad leaves
grated carrot
4 wholemeal pittas
Instructions
The Falafels
Preheat the oven to 200°C (180°C fan)
Mix the ingredients together in a bowl and mix. Then transfer ingredients in a jug and blend with a stick blender (or use a food processor) until smooth, but with a few chunks left.
Shape the mixture into circular patties, you should get 8 -12, depending on size.
Grease a baking tray and the spread the falafels out on the tray. Brush with a little oil.
Bake for 12-15 minutes until golden, turning over half way through the cooking time.
(Alternatively you can fry them in a little oil on both sides until golden and crispy)
Minted Yougurt Dip
Mix all the ingredients together and refrigerate until ready.
To Serve
Toast the pittas and slide open, all mixed crunchy salad leaves. shredded cabbage, tomato and the yogurt dip. Add the Falafels, and enjoy!