These are so tasty and good fun to make. It's time to get your hands messy - this recipe is all about squashing, mashing, mixing and shaping!
  • baking tray
  • baking paper
  • tablespoon
  • teaspoon
  • bowl
  • 1 garlic clove
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons harrissa paste or mango chutney
  • juice of 1/4 lemon
  • handful fresh coriander leaves
  • 4 pitta breads or 4 wraps
  • lettuce, sliced tomatoes - for the wraps
  • tzatziki or hummus, or a little mango chutney, to dollop on top


Turn the oven on to 190C/170C fan. Put the baking paper on the tray or grease with a little oil using your fingers. Put the garlic clove on a board and push down hard with a spoon to sqaush teh clove, peel away the skin. Then flatten the clove a little more to squash it.


Put the garlic into a bowl, add 2 teaspoons ground cumin. Add 2 teaspoons ground corinader. Add 2 teaspoons mango chuntey or harrisa paste. Squeeze the juice of a quarter of a lemon into the bowl.


Add a drained and rinsed 400g tin of chickpeas to the bowl.


Tear a handful of coriander leaves into small pieces and add to the chickpeas. Use your hands to mix teh mixture and squahs it all toegther, trying to mash as many of the chickpeas as possible. Once the mixture is mashed toegther, make one big ball.


Divide the mixture in half and then half again, quarters, to make 4. Then break each piece in half to make 8.


Shape each piece into a ball or nice round shape. Put the falafel onto the baking tray, brush the top of the falafel with oil (optional) and bake for 15 minutes until golden. Stuff into pitta breads or wraps with as much salad and lettuce as possible. Also don't forget to dollop tzatziki or hummus on top!