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Falafels are spicy little patties originating in the Middle East, and with the blend of spices make a tasty filling for a lunchtime pita bread. Or just add a large salad, portion of rice or couscous to this falafel recipe and you have a tasty, substantial and healthy low fat meal. Subscribe to Type-A Mom articles

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Ingredients

• 500g chick peas, canned or in a jar
• 3 tbsp water
• 1 onion or a bunch of spring onions
• 3 cloves garlic
• 1 egg
• 2 tsp ground coriander
• 2 tsp cumin
• ½ tsp baking powder

Method

• Drain the chick peas and place in a food processor with the water. Blend until almost a smooth paste. You can also use a hand blender (keep cleaning it as it will get clogged up quickly) or even a fork. The latter is hard work, it can be done though if you are feeling energetic, and gives a lumpier texture to the patties.

• Add the onion, finely diced, or the chopped spring onion, the coriander, garlic cloves ( peeled and crushed) , the egg, spices and baking powder and conbime all the ingredients until well mixed.

• Shape the mix into balls, flatten slightly into patties and set in the fridge for 30 mins to firm up.

• Roll in flour and shallow fry for approx 6 minutes , 3 each side, until cooked through and golden brown. For an healthier option, you can brush or spray lightly with olive oil and bake in the oven on moderate heat for approx 15 mins until hot.

This dish is so versatile, it can be served as an appetizer with humous dip and strips of pitta, as a lunchtime pitta filling combined with salad, or as a main meal. Another tasty addition is a yoghurt and cucumber mint raita to pour over the top! Delicious!