Chai Spiced Falafel Pitta Breads


1 can drained chickpeas
1/2 a white onion, roughly chopped
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh coriander
2 garlic cloves
1 tsp ground cumin
1 tsp baking powder
2 tbsp Drink me Chai Spiced Chai Latte powder
1-2 tbsp plain flour
Vegetable oil
Pitta breads, toasted
Carrot, cabbage & cucumber to fill the pittas
2 tbsp natural yoghurt
1 tsp harissa paste



  1. Pour the chickpeas into a blender and add the onion, parsley, coriander, garlic and cumin. Pulse until blended into a grainy mixture.
  2. Add the baking powder and Spiced Chai Powder and pulse. Add the flour little by little until the dough forms a mixture that comes away from the sides of the processor bowl and forms a ball.
  3. Place into a clean bowl, cover with Clingfilm and refrigerate for at least a couple of hours.
  4. To fry, pour the vegetable oil into a heavy based pan, you want about 3 inches of oil in the pan and heat to around 190C. To test if the oil is ready, drop a little mixture into the oil, if it fizzes it’s hot enough.
  5. Using an ice cream scoop or two teaspoons, drop batches of 3 or 4 falafels into the oil and cook for a few minutes on either side until golden brown. Once cooked remove from the oil using a slotted spoon and drain onto kitchen paper.
  6. To assemble the pittas, slice down one side of the toasted pitta bread and stuff with shredded carrot, cabbage and cucumber.
  7. In a small bowl mix together the natural yoghurt and harissa paste and spoon into the pitta. Stuff the pitta with the falafel.