Falafel with Tzatziki & Pita

Homemade falafel made from seasoned chickpeas is crispy on the outside, tender within, and packed with fresh herb flavor. Served in warm pita with creamy tzatziki, tomatoes, and cucumber, it makes for a completely satisfying and authentic Mediterranean dinner. Once you've made falafel from scratch, the store-bought version simply won't compare.

Ingredients

• •2 cans (400g each) chickpeas, drained and dried thoroughly
• •1 small onion, roughly chopped
• •4 cloves garlic
• •A large handful of fresh parsley
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •½ teaspoon chili flakes
• •3 tablespoons plain flour
• •Vegetable oil for frying
• •4 pita breads and tzatziki, for serving

Instructions

1. 1. Add the chickpeas, onion, garlic, parsley, cumin, coriander, and chili flakes to a food processor. Pulse until a rough, slightly chunky mixture forms — do not over-process into a paste.
2. 2. Transfer the mixture to a bowl and stir in the flour. Season well with salt and pepper. Refrigerate for 30 minutes to firm up.
3. 3. Using damp hands, shape the mixture into balls or patties about the size of a golf ball, pressing firmly so they hold together.
4. 4. Heat about 2cm of vegetable oil in a deep skillet over medium-high heat. Fry the falafel in batches for 3–4 minutes per side until deep golden brown and crispy. Drain on paper towels.
5. 5. Warm the pita breads in a dry pan or the oven. Serve the falafel stuffed in pita with tzatziki, sliced tomatoes, cucumber, and a drizzle of hot sauce.