Simon Rimmer served up tasty falafel filled pita with mint yoghurt on Sunday Brunch.
The ingredients for the falafels are: 250g of dried chickpeas, Half a red onion, grated, 1 teaspoon each of cumin and coriander, Half a teaspoon cayenne, A pinch of Allspice powder, Half a teaspoon of baking powder, A handful of finely chopped parsley (I prefer curly for this), 15g of flour, 2 cloves of grated garlic, 1 teaspoon of smoked salt and Sesame seeds to coat.
For the mint yoghurt : A bunch of mint, 1 tablespoon of mint sauce, 200g of thick Greek yoghurt and 1 clove of garlic.
2 tomatoes, deseeded and cut into strips and Half a cucumber, deseeded and cut into half moons, Long pickled chilli peppers and a little harissa to garnish and 6 wholemeal pittas, cut in half across the short side.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes