Falafel, salad and pitta bread

Serves: 2 Prep: 15 mins Cook: 25 mins

For the tzatziki:

200ml (7fl oz) Greek yogurt

¼ cucumber, peeled, de-seeded and cubed

1 clove of garlic, crushed or grated

1 tsp dried mint or 2 tbsp finely chopped fresh mint

½ lemon

A pinch of sea salt

For the salad:

2 tomatoes, roughly chopped

1 round lettuce, washed, leaves torn

1 lemon, juice only

3 tbsp olive oil

Salt and pepper

For the falafels:

400g (14oz) tin chickpeas, drained (keep 1 tbsp of the liquid) and dried

1 small shallot, finely chopped

1 tsp ground cumin

1 lemon, zest only

1 tbsp plain flour

½ tsp salt

Freshly ground black pepper

4 tsp of oil for frying, you may need more

2 pitta breads

1. Add all the ingredients for the tzatziki into a small bowl and mix.

2. Put the tomato and lettuce in a large bowl.

3. Into a jug add the lemon juice, olive oil, a pinch of salt and pepper and whisk together, set aside.

4. For the falafel, combine all the ingredients except the flour in the food processor, pulse to mix, you want some texture.

5. Add flour and season with salt and lots of black pepper, stir until combined. Using your hands, form the mixture into 8 equal-sized balls, flatten slightly.

6. Heat oil in a large frying pan, add the falafels and fry on a gentle heat for 3 mins each side, until golden. Drain on kitchen paper.

7. Pour the dressing over the salad and toss together.

8. Toast the pitta breads, carefully slice open one side using a sharp knife. Arrange a little salad in each pitta, add 4 of the falafels and finish with some tzatziki.

9. Serve with the remaining salad.

Per serving: 675 cals, 35g fat (10g sat fat), 10g sugar, 2.3g salt