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
Pitta breads, toasted
Carrot, cabbage & cucumber to fill the pittas
2 tbsp natural yoghurt
1 tsp harissa paste
- Pour the chickpeas into a blender and add the onion, parsley, coriander, garlic and cumin. Pulse until blended into a grainy mixture.
- 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.
- Place into a clean bowl, cover with Clingfilm and refrigerate for at least a couple of hours.
- 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.
- 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.
- To assemble the pittas, slice down one side of the toasted pitta bread and stuff with shredded carrot, cabbage and cucumber.
- In a small bowl mix together the natural yoghurt and harissa paste and spoon into the pitta. Stuff the pitta with the falafel.