Chickpea falafel pittas with yoghurt

• Chickpeas (400g tin)2
• Brown onions100g
• Garlic (4 bulbs, approx 40 cloves)2
• Ground cuminstore cupboard5g
• Plain flour50g
• White pitta breads (6 pack)6
• Greek-style natural yoghurt150g
• Cucumber1
• Salad tomatoes (6 pack)2
• Vegetable oilstore cupboard40ml

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.