Preparation time 15 minutes, plus overnight soaking
Cooking time 12 minutes
250 g (8 oz) dried chickpeas
1 small onion, finely chopped
2 garlic cloves, crushed
½ bunch of parsley
½ bunch of coriander
2 teaspoons ground coriander
½ teaspoon baking powder vegetable oil, for shallow-frying
4 wholemeal pitta breads
handful of salad leaves
2 tomatoes, diced
4 tablespoons fat-free Greek yogurt
salt and pepper
Put the chickpeas in a bowl, add cold water to cover by a generous 10 cm (4 inches) and leave to soak overnight.
Drain the chickpeas, transfer to a food processor and process until coarsely ground. Add the onion, garlic, fresh herbs, ground coriander and baking powder. Season with salt and pepper and process until really smooth. Using wet hands, shape the mixture into 16 small patties.
Heat a little vegetable oil in a large frying pan over a medium-high heat, add the patties, in batches, and fry for 3 minutes on each side or until golden and cooked through. Remove with a slotted spoon and drain on kitchen paper.
Split the pitta breads and fill with the felafel, salad leaves and diced tomatoes. Add a spoonful of the yogurt to each and serve immediately.
For felafel salad, toss 4 handfuls of mixed salad leaves with a little olive oil, lemon juice and salt and pepper and arrange on serving plates. Core, deseed and dice 1 red pepper and sprinkle it over the salads. Top with the felafel and spoon over a little yogurt.