Preheat the oven to 200°C/180°C fan. Peel the garlic. Roughly chop the springonions and garlic. Pick the coriander and parsley. Drain the chickpeas. Peel and finely slice the redonion. Add to a small bowl with the vinegar and sugar. Set aside. This is your pickledonion.
Add the chickpeas, garlic, coriandercuminpowder, springonions, oats, stockcube, nutritionalyeast, parsley, coriander, oliveoil and a pinch of cayenne(spicy!) to a food processor. Blitz until you are left with a crumbly dough.
With wet hands, shape the dough into 12/24/24 balls, squeezing them so they stick together. Add them to a lined baking tray. Drizzle with oliveoil and bake for 15-20 min or until golden.
Meanwhile, chop the babygemlettuce. Quarter the cherrytomatoes. Chop the cucumbers. Halve the lemon. In a bowl, combine the tahini, garlicpowder and 2/3/3 tablespoons of lemon with a splash of water to loosen. Season with salt and pepper.
5 Warm pittas
Toast the pittabread in the hot oven until warmed through. Slice the pittabreads in half and open into pockets.
Load the pockets with the falafel, tahinidressing, babygem, cherrytomatoes, cucumber and pickledonion. Finish with a drizzle of the pomegranatemolasses.
Tips for fussy eaters
Fry the falafel in a pan over a medium-high heat for 6 min or until crispy and golden brown!
Got an ice cream scoop at home? Use it to make perfectly round falafel.
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