2 cloves garlic
1 bunch fresh flat-leaf parsley
1 tablespoon ground cumin
1 tablespoon ground coriander
Half a teaspoon dried crushed chillies or chilli powder
400g canned chickpeas, drained
1 organic (unwaxed) lemon
1 tablespoon olive oil
150g plain yogurt
1 tablespoon tahini (sesame seed paste)
1 red onion
1 handful fresh mint
Wholemeal tortillas or pita bread
Sea salt and freshly ground black pepper
Pickled chillies, to serve (optional)
Coarsely chop the garlic and parsley, including the parsley stems. Put into a food processor with the spices, chickpeas and egg.
Pulse the mixer to make a finely chopped and fairly dry-looking mixture. If you don't have a food processor, mash the chickpeas with a potato masher and finely chop the garlic and herbs, then combine.
Coarsely grate the carrots and finely grate the zest of the lemon. Scoop the falafel mixture into a bowl, then add the carrots and lemon zest. Season to taste with salt and pepper.
Stir to combine, then shape the mixture into about 12 patties, pressing the mixture firmly together with cupped hands. The falafel can be kept in the fridge for up to 24 hours, if you'd like to get ahead.
Heat a little oil in a nonstick skillet or frying pan, then cook the falafel in batches for about 3 minutes on each side, until golden. Don't be tempted to add more oil, as this can cause the patties to break up.
Squeeze the juice from the lemon. Whisk together the yogurt, tahini and 1 tablespoon lemon juice until smooth and spoonable. Add a little water if it's a bit too thick. Season to taste with salt and pepper, and more juice if you like.
Thinly slice the red onion and pick the mint leaves from their stems. Toss with the remaining lemon juice and season with salt and pepper.
Warm the tortillas or pita breads in the microwave or in a hot pan according to the package instructions, then serve topped with the falafel, sesame yogurt, onion salad, and pickled chillies.
Taken from What to Cook and How to Cook It: Fresh and Easy, by Jane Hornby (Phaidon, £29.95).