Falafel pockets with cucumber and tomato

Step 1

Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.

Step 2

Heat a frying pan over medium heat. Spray with olive oil spray. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the coriander and cumin and cook, stirring, for 1 minute or until aromatic. Set aside to cool slightly.

Step 3

Place the onion mixture, chickpeas and 1/4 cup of coriander in the bowl of a food processor and process until well combined and the mixture just comes together. Transfer to a bowl. Add flour. Use your hands to mix until combined.

Step 4

Divide mixture into 24 equal portions. Shape each portion into a 1cm-thick patty. Transfer to the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 25-30 minutes or until golden.

Step 5

Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.

Step 6

To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.