Ingredients

  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 800g chickpeas in water, drained and rinsed
  • Zest and juice of ½ lemon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp fresh coriander leaves, washed and chopped
  • 40g breadcrumbs
  • 1 medium egg, seperated
  • 230g tzatziki
  • 7g fresh mint leaves, washed and picked
  • 120g pack bistro salad
  • 125g cherry tomatoes, washed and halved
  • 4 flour tortillas

Method

  1. 1

    Heat ½ tbsp of the oil in a pan and cook the onion for 5 minutes until softened, adding the garlic for the last minute. Tip into a food processor along with the chickpeas, lemon zest and juice, cumin, ground coriander, fresh coriander, breadcrumbs. Beat the egg yolk and add to the mixture.

  2. 2

    Whizz until combined, then shape into 12 balls. Place on a plate and chill in the fridge for 15 minutes.

  3. 3

    Preheat the oven to 180ºC/gas mark 4. Heat the remaining oil in a large frying pan and fry the balls for 2-3 minutes each side until golden. Put on a baking tray, then cook in the oven for 10-15 minutes until golden.

  4. 4

    Divide the tzatziki, mint, salad, tomatoes and falafels between the tortillas and serve.

Nutritional Details

Each serving provides
  • Energy 2374kj 567kcal 28%
  • Fat 19.0g 27%
  • Saturates 5.6g 28%
  • Sugars 6.5g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 716kj/171kcal

Each serving provides

70.2g carbohydrate 13.1g fibre 22.9g protein

 
Show us how you cook it!
Back to top