Veggie Falafels

Begin by peeling finely dicing the onions into small chunks and crushing the garlic. Add to large frying on low heat with a drizzle of olive oil, cook for 5 minutes occasionally stirring.

Meanwhile, drain the chickpeas and finely chop the parsley leaves.

Once the onions have softened, transfer to a mixing bowl and add the chickpeas, parsley leaves, 2 tsp of cumin, 2 tsp of ground coriander, salt and pepper. Mix and mash everything together with a potato masher.

Next, crack in the eggs and squish them together with your hands. Mould into 8 balls and then flatten to 1.5cm thick to create the falafels.

Cook the flattened falafels in the frying pan on medium-high heat with a drizzle of olive oil for 3 minutes on each side, until golden and firm.

Meanwhile, cut open the pitta breads to create pockets. Cut the tomatoes into slices and add to the pitta pockets along with a helping of mixed leaf salad.

Once the falafels have finished cooking, add them to the pitta bread pockets. Serve and enjoy.