Crispy Falafel Flatbreads with Tahini Slaw

Ingredients

• 400 g tinned chickpeas
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 garlic cloves
• 3 tbsp plain flour
• 300 g white cabbage
• 3 tbsp tahini
• 2 tbsp lemon juice
• 4 flatbreads
• 3 tbsp sunflower oil

Method

1. 1

   Drain the chickpeas and pat dry. Blitz in a food processor with garlic, cumin, coriander and flour until a rough paste forms. Season well.

2. 2

   Shape the mixture into 12 small patties. Heat the oil in a frying pan over medium-high heat and fry for 3 minutes per side until golden and crisp.

3. 3

   Finely shred the cabbage. Whisk the tahini with lemon juice and 2 tbsp water to make a dressing, then toss through the cabbage to make a slaw.

4. 4

   Warm the flatbreads in a dry pan or under the grill for 1 minute each side.

5. 5

   Pile the tahini slaw onto each flatbread, top with 3 falafel patties and drizzle over any remaining tahini dressing. Roll and serve immediately.