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Izy Hossack's falafel smash
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Serves: 3 - 4
1½ cups cooked chickpeas, drained and rinsed
¼ tsp salt
1 tsp ground cumin
1 tsp ground coriander
¼ tsp red chilli flakes
Juice of ½ lemon
1 tbsp olive oil
¼ cup unsweetened soy yogurt (or plain yogurt if you're not vegan)
A few handfuls pea shoots or rocket
A few slices pickled red onion or thinly sliced raw red onion
4 to 6 pitta breads or flatbreads
For the coriander sauce:
1 garlic clove, crushed or minced
2 large handfuls coriander, finely chopped (including stems)
¼ cup olive oil (I like to use extra virgin here)
2 tbsp sesame seeds, toasted
Generous pinch salt
1. In a bowl, lightly mash the chickpeas with the back of a fork, or pulse them briefly in a food processor or countertop blender if you have one. Stir in the salt, ground cumin, ground coriander, crushed red chilli flakes, lemon juice, and olive oil.
2. In a small bowl, stir together all the ingredients for the coriander sauce.
3. Layer up the yogurt, the pea shoots or rocket, chickpea mixture, coriander sauce, and pickled or raw red onion on the breads and serve.
This recipe was first published in January 2018.