Jamie's harissa falafel
Jamie says: 'These harissa-spiked chickpea patties are really fun to put together, and great for getting the kids involved. Served with toasted flatbreads, red cabbage and a lemon & chickpea yogurt, this is summer-fun finger food at its best'
Drain the chickpeas, then tip 1½ can’s worth into a food processor. Add 1 tbsp of the harissa and the flour, finely grate in the lemon zest, and tear in most of the mint leaves. Season, then pulse until just combined. Divide the mixture into 12 and shape into thick cigar shapes.
Coarsely grate the red cabbage and put in a bowl. Roughly chop the remaining mint leaves and add to the bowl. Squeeze in the juice from 1 lemon, scrunch everything together, then season to perfection.
Mash the remaining chickpeas in a bowl with a fork. Add the yogurt and the juice of ½ a lemon, swirl through the remaining ½ tbsp of harissa and season.
Toast the flatbreads on both sides, then wrap in a clean tea towel to keep them warm. Drizzle 1 tbsp olive oil into the pan and fry the falafel for 6-8 mins, turning a couple of times, until golden and crispy on all sides.
Pile up the warmed flatbreads with a spoonful of the minty cabbage, the falafel and a dollop of yogurt, with lemon wedges on the side for squeezing.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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