For the falafels:
225g/8oz dried chickpeas, soaked overnight in water
1 tablespoon tahini
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 garlic clove, crushed
100g bag watercress, roughly chopped
Juice half a lemon
2 tablespoon vegetable oil, for frying
100g bag watercress
150g Greek style yogurt
4 wholemeal pitta bread
1 small clove garlic, crushed
What to do:
- Drain the chickpeas and place in a food processor with the tahini, salt, baking powder, cumin, coriander, cayenne, garlic, watercress and lemon juice. Whizz until very finely chopped but not puréed. (If you have time, set the mixture aside for a couple of hours, so the flavours can mingle, but it’s not imperative).
- Pre-heat the oven to 220˚C/Fan 200˚C/Gas Mark 6. Place a large roasting tin in the oven to heat up. Using a wet hand shape the mixture into 16 balls, then flatten slightly into patties.
- Add the oil to the roasting tin, return to the oven for 2 minutes, then carefully add the falafel, tossing to coat in hot oil. Bake for 20 minutes, turning once until crisp and golden.
- Whilst they cook, roughly chop half the remaining watercress and stir it into the yogurt with the garlic and seasoning to taste. Lightly toast the pittas on each side, cut each in half and open up each half to make a pocket. Fill the pitta pockets with falafel, remaining watercress and the yogurt sauce. Serve whilst warm.