Having a dish made ahead of time that can stretch to two or three work lunches takes the pressure off when you are rushing out the door to work. Change it up each day, add a small Greek salad to the falafels one day, and stuff them into a pita the next. Delicious.
|2 tsp||Cumin seeds|
|2 tsp||Coriander seeds|
|2 cloves||Garlic, chopped|
|400 g||Tin chickpeas, drained (Main)|
|½ cup||Coriander, roughly chopped|
|1||Spring onion, roughly chopped|
|1 pinch||Chilli flakes|
|¼ tsp||Salt and freshly ground black pepper|
|1 Tbsp||Oil, for cooking|
|½ cup||Yoghurt, mixed with 2 tsp tahini and 1 Tbsp lemon juice|
|½ cup||Hummus, natural yoghurt and pita to serve|
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- In a small frying pan, toast the cumin and coriander seeds until fragrant. Grind together in a mortar and pestle with the paprika and garlic until fine.
- Into a food processor, place the chickpeas, spice mix, spring onion, coriander, chilli flakes, salt and pepper. Blitz until everything is sticking together.
- Shape into walnut-sized falafels and refrigerate until ready to cook. Heat two tablespoons of oil in a frying pan. Cook the falafel on a medium heat until crispy on each side.
- Allow to cool completely before placing into your lunch box. Take a little yoghurt, hummus and pita to complete.