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Watercress is bursting with nutrients and adds a twist to falafels ...
Ingredients
Makes 2 servings
- 225g drained chickpeas
- 100g watercress
- 1 tablespoon tahini paste
- 1 clove crushed garlic
- Juice of half a lemon
- 1 teaspoon baking powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cayenne pepper
- 2 tablespoons olive oil (for cooking)
- To Serve
- 100g watercress
- 150g plain yoghurt
- 1 clove crushed garlic
- Lemon wedges
Preparation
1. Place all the falafel ingredients in a food processor and whizz until finely chopped, not pureed.
2. Shape the mixture into 6 patties.
3. Heat a non-stick pan over low-medium heat and add olive oil to pan
4. Add the falafel patties and cook for approximately 7 minutes each side
5. Chop the remaining garlic clove and add to the yogurt
6. Place the remaining watercress on each place and top with falafel patties.
7. Serve with garlic yoghurt and lemon wedge
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