Falafel pita pocket

Ingredients

• 120 g canned chickpeas, drained
• 1 wholemeal pita
• 1 garlic clove
• 0.5 tsp ground cumin
• 40 g Greek yogurt
• 30 g mixed salad leaves
• 1 tbsp olive oil

Method

1. 1Heat the oven to 200°C (400°F).
2. 2Blitz the chickpeas, garlic and cumin into a coarse paste and shape into 4 patties.
3. 3Brush with olive oil and bake for 20 minutes, turning halfway, until golden.
4. 4Warm the pita and open a pocket.
5. 5Fill with salad leaves, falafel and a spoon of yogurt.