Terrifically spiced chickpea and lamb falafel are served with a creamy hummus and crunchy watercress salad.
For the lamb falafel:
Heat some olive oil in a large frying pan.
Put all of the ingredients in a food processor and blitz to a smooth paste.
Shape the mix into small patties and flatten out slightly.
Fry the falafels for 2 to 3 minutes on each side or until cooked through.
For the hummus:
Put all of the ingredients in a food processor and blitz until smooth.
For the flatbread:
Pre-heat a large frying pan.
Put the flour and salt in a large bowl and mix to combine.
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.
Transfer to a floured surface and knead until the dough becomes elastic.
Put back in the bowl and cover with a damp tea-towel.
Leave for 10 to 15 minutes to rest.
Transfer the dough back to a floured surface and knead again.
Roll out into a long sausage shape and cut off 2cm discs.
Roll each disc into a ball then flatten and roll out with a rolling pin until you have a flat round disc.
Cook the breads in a dry frying pan until golden and starting to bubble up on each side.
For the watercress salad:
Put the watercress in a large bowl and dress with the lemon juice and oil.
Mix well to make sure well coated.
Serve the patties on a bed of the salad with the hummus and flatbread.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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