Ingredients

• 2 tbsp olive oil
• 1 small onion
• finely chopped
• 1 garlic clove
• crushed
• 1 x 400g/14oz can chickpeas
• 2 tsp ground cumin
• 1 tsp mixed herbs
• 1 lemon
• zest grated
• salt and black pepper
• 1 egg
• beaten
• 3 tbsp olive oil
• 1 lemon
• juice only
• ½ cucumber
• peeled and thinly sliced
• 100g/3½oz tomatoes (approximately two medium tomatoes)
• roughly chopped
• 1 round lettuce
• washed
• leaves torn
• 4 pitta breads

Directions

• Heat a tablespoon of oil in a small pan. Fry the onion over a medium heat for 3-4 minutes until softened. Add the garlic and fry for a further two minutes and remove from the heat.
• Drain and rinse the chickpeas and transfer to a mixing bowl. Add the sautéed onion and garlic and crush together with a potato masher until the mixture is broken down.
• Add the cumin
• mixed herbs and lemon zest and mix well. Taste and season with salt and pepper. Add the egg and mix together.
• Preheat the oven to 200C/400F/Gas 6. Divide the mixture into 16 walnut-sized balls and place on a non-stick baking tray. Rest in the fridge for 20-30 minutes.
• Remove the falafel from the fridge
• drizzle with the remaining oil and bake for 25 minutes
• or until crisp and golden-brown. Turn occasionally to ensure even cooking.
• Meanwhile place the cucumber
• tomato and lettuce in a large bowl. Squeeze the juice of half the lemon into a small bowl
• add a pinch of salt and pepper and using a fork whisk together with the olive oil to form a dressing. Pour over the salad and mix well.
• Lightly toast the pitta breads then carefully slice open along one side using a knife.
• When ready to serve
• arrange a little salad in each pitta
• top with some of the falafels and add a squeeze of juice from the remaining lemon half. Serve with the remaining salad alongside.