Falafel souvlaki

Falafel

• 16 falafel
  Falafel make 1× batch

  Ingredients

  • 2 x 400g tins chickpeas, drained
  • 4 spring onions, finely chopped
  • 2 tsp ground cumin
  • zest of 2 lemons
  • 4 dessertspoons plain flour
  • 1 tsp salt
  • black pepper
  • 8 tsp olive oil

  Method

  1. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible.
  2. Add the spring onions, cumin, lemon zest, flour and salt. Season with lots of black pepper and mix well with a wooden spoon.
  3. Using your hands, form the mixture into 16 equal-sized balls and flatten slightly.
  4. Heat half the oil in a frying pan over a low heat. Add the falafel (in batches if needed) and cook for 4 minutes. Flip, add the rest of the oil and cook for a further 3 to 4 minutes, until golden brown and crisp on both sides.

  Full recipe

Tzatziki

• 0.5 cucumber
• 200g Greek yoghurt
• small bunch mint, finely chopped
• 1 small garlic clove, crushed
• juice ½ lemon

To serve

• 4 pitta breads
  Pitta Wraps make 1× batch

  Ingredients

  • 250g strong white bread flour
  • 7g sachet yeast
  • 1 tsp golden caster sugar
  • 2 tsp olive oil, plus a little for greasing

  Method

  1. Put all the ingredients in a stand mixer and knead for about 10 minutes until the dough is smooth and not sticky.
  2. Let the dough rise an hour to and hour and half depending on ambient temperature.
  3. Divide the dough into 4 portions.
  4. Roll each portion into a circle around 2mm thick on a floured surface. The shape doesn’t have to be exact so long as it can hold filling.
  5. If you have the space, let the rolled out pittas rest for 10 minutes.
  6. Heat a pan on high heat and cook each pitta about 3 minutes per side or until bublly and with some dark brown spots.
  7. Put the cooked pittas on a plate and cover with a teatowel to keep them warm.

  Full recipe
• 1 butter or round lettuce
• 4 large tomatoes, seeds removed, chopped
• 1 red onion, halved and thinly sliced
• 1 lemon, cut into wedges