If you like a pitta pocket or two.
Tahini paste, made from crushed sesame seeds, gives this summery meal a nutty tang. A good source of calcium, it is also rich in B vitamins and in the amino acid methionine, essential for helping the liver process toxins and fats. Watercress rounds out the meal with a hearty dose of vitamins C and E.
Preparation time: 30 mins
- 225g dried chickpeas, soaked overnight in water
- 1 tbsp tahini
- 1 tsp salt
- 1 tsp baking powder
- 1tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 garlic clove, crushed
- 100g watercress, chopped
- Juice of half a lemon
- 2 tbsp vegetable oil
- Pitta bread x8
- 100g watercress
- 150g Greek yoghurt
- 1 small clove garlic, crushed
1. Preheat the oven to 220C or Gas Mark 6 and place a large roasting tin inside to heat up. Drain the chickpeas and whiz them in a food processor with all the other main ingredients, until very finely chopped but not puréed.
2. Using a wet hand, shape the mixture into 16 balls, then flatten slightly into patties.
3. Oil the roasting tin, then return it to the oven for two mins. Bring it out and carefully add the falafel, tossing to coat them in hot oil. Bake for 20 mins, turning once, until crisp and golden.
4. While they cook, roughly chop half the remaining watercress and stir it into the yoghurt with garlic and seasoning to taste. Lightly toast the pittas on each side, and cut each open to make a pocket. Fill with falafel, adding the remaining watercress and the yoghurt sauce. Serve warm.