It is widely thought that falafel were first made by native Egyptian Christians as a replacement for meat during Lent. They are often served as ‘street food’ and are a popular dish that is eaten throughout the Middle East.
Wash the cucumber and chop as finely as possible.
Peel and chop the onion as finely as possible.
Wash the mint leaves and chop them finely using the scissors.
Squeeze the juice from the lemon.
Scoop the natural yoghurt into the bowl, mix in the lemon juice, chopped cucumber, onion and mint. Stir well.
Place the onion, garlic, spices, herbs and chickpeas into the mixing bowl and mash to a paste with the potato masher.
Add the flour and the black pepper to taste (if using) to the mixing bowl. Mix well with a metal spoon.
Shape the mixture into balls about the size of a golf ball and flatten slightly before placing on the baking tray.
Bake for 20 minutes, turning the falafel over with a fish slice after 10 minutes.
Wash and shred the lettuce into 1cm wide strips. You can use a sharp knife and chopping board.
Once the falafel are cooked, remove from the oven and place on a pan stand. Place the pitta breads onto a baking tray and heat in the oven for 2 minutes.
Place some shredded lettuce and 3 falafel into each pitta bread.
Drizzle with Cucumber Raita
