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Chickpea and Lamb Falafel

Chickpea and Lamb Falafel

Serves 4

Ingredients

For the lamb falafel

  • 200g(7oz) minced lamb
  • ½ 400g tin of chickpeas
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 clove garlic, chopped
  • 1 onion, roughly chopped
  • juice of half a lemon
  • handful of coriander, chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the hummus

  • ½ 400g tin chickpeas
  • 4 tbsp Greek yoghurt
  • juice of half a lemon
  • small handful of parsley, roughly chopped
  • 1 clove garlic, roughly chopped
  • ½ small onion, roughly chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • For the flatbread
  • 200g (7oz) plain flour
  • 50 ml water
  • 1 tsp salt

For the watercress salad

  • 1 bunch watercress
  • Squeeze lemon juice
  • 1 tbsp olive oil
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Method

For the lamb falafel

  1. Heat some olive oil in a large frying pan.
  2. Put all of the ingredients in a food processor and blitz to a smooth paste.
  3. Shape the mix into small patties and flatten out slightly.
  4. Fry the falafels for 2 to 3 minutes on each side or until cooked through.

For the hummus

  1. Put all of the ingredients in a food processor and blitz until smooth.

For the flatbread

  1. Pre-heat a large frying pan.
  2. Put the flour and salt in a large bowl and mix to combine.
  3. Add the water a little at a time, mixing all the time with your hand until you have a dough and there is no flour left in the bowl.
  4. Transfer to a floured surface and knead until the dough becomes elastic.
  5. Put back in the bowl and cover with a damp tea-towel.
  6. Leave for 10 to 15 minutes to rest.
  7. Transfer the dough back to a floured surface and knead again.
  8. Roll out into a long sausage shape and cut off 2cm discs.
  9. Roll each disc into a ball then flatten and roll out with a rolling pin until you have a flat round disc.
  10. Cook the breads in a dry frying pan until golden and starting to bubble up on each side.

For the watercress salad

  1. Put the watercress in a large bowl and dress with the lemon juice and oil.
  2. Mix well to make sure well coated.

To serve

  1. Serve the patties on a bed of the salad with the hummus and flatbread.
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