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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' See method
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Drain the chickpeas, then tip 1½ can’s worth into a food processor. Add 1 tbsp of the harissa and 1 heaped tablespoon of 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.
Meanwhile, pile the flour into a bowl with a pinch of sea salt, add 80ml of water and mix to a dough, then knead on a flour-dusted surface for 2 minutes. Divide the dough into four balls and roll out into 15cm rounds. In batches, dry fry the flatbreads over a high heat for 1 to 2 minutes on each side, or until charred on one side and bubbling on the other, stacking them up in a tea towel as you go.
Drizzle 1 tablespoon of olive oil into the pan and fry the falafels for 6 to 8 minutes, 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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