HALLOUMI-STUFFED FALAFELS IN PITTA POCKETS

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These spicy falafels are bursting with flavour and so quick and easy to make. Adding diced halloumi makes them more substantial as well as adding texture. You can serve them with salad or even pop them into a sealed container and take them to work for a packed lunch.

SERVES 4

PREP 15 MINUTES

COOK 5–7 MINUTES

1 tsp cumin seeds

1 tsp coriander seeds

50g (2oz/generous ¼ cup) finely grated carrot

4 spring onions (scallions)

2 x 400g (14oz) cans chickpeas (garbanzo beans), rinsed and drained

1 red chilli, chopped

2 garlic cloves, peeled

grated zest of 1 lemon

1 small bunch of coriander (cilantro), finely chopped

2 tbsp plain (all-purpose) flour

½ tsp baking powder

175g (6oz) halloumi, diced

olive oil, for shallow frying

4 pitta breads

a handful of salad leaves

tahini, tzatziki (see here and here) or hummus, to serve

sea salt and freshly ground black pepper

Dry-fry the cumin and coriander seeds in a small pan over a medium heat for about 1 minute until they release their aroma. Take care not to let them burn.

Put the toasted seeds, carrot, spring onion (scallions), chickpeas (garbanzo beans), chilli, garlic, lemon zest, coriander (cilantro), flour, baking powder and seasoning in a food processor or blender and blitz until well combined but not smooth. The texture should still be slightly coarse.

Transfer the mixture to a bowl and stir in the halloumi, distributing it evenly throughout. Divide the mixture into 16 equal-sized portions and shape each one into a ball.

Heat the oil in a large frying pan (skillet) over a medium heat and add the falafels. Cook for about 2–3 minutes each side until golden brown. Remove from the pan and drain on kitchen paper (towels).

Meanwhile, toast the pitta breads or warm them in a lightly oiled griddle pan. Make a slit down one side of each pitta and open it up.

Fill the pittas with the salad leaves and falafels and drizzle with tahini or top with a dollop of tzatziki or hummus.