Chickpea falafel pittas with yoghurt

• Chickpeas2 × 400g tins
• Brown onions100g
• Garlic2 cloves
• Ground cuminstore cupboard1 tsp (5g)
• Plain flour50g
• White pitta breads6
• Greek-style natural yoghurt150g
• Cucumber1
• Salad tomatoes2
• Vegetable oilstore cupboard3 tbsp (45ml)

Plus salt and pepper. About £2.74 for the amounts used.

Method

1. 1

   Drain 2 tins chickpeas and pat dry. Mash well with 1 finely chopped onion, 2 crushed garlic cloves, 1 tsp cumin, 50g flour and salt.

2. 2

   Shape into 16 small patties.

3. 3

   Fry in 3 tbsp oil for 3 minutes on each side until crisp and golden.

4. 4

   Toast 6 pittas and fill with the falafel, sliced cucumber, 2 chopped tomatoes and the 150g yoghurt.