• TO DRINK: Ouzo, of course, with a little iced water mixed in.

    Cumin and chilli falafels in pita with mint, yoghurt and ouzo tzatziki

    Serves: 4
    Cooking Time: 1 hour


    • 300ml Greek-style yoghurt
    • 125ml (½ cup) cucumber, thinly sliced
    • ½ red onion, thinly sliced
    • 45ml (3 tbsp) fresh mint, shredded
    • 15ml (1 tbsp) ouzo (optional)
    • salt and freshly ground black pepper, to taste
    • 2 x 410g tins chickpeas, drained
    • 80ml (cup) fresh coriander, chopped, plus extra to garnish
    • ½ red onion, finely chopped
    • 1 garlic clove, finely chopped
    • 20ml (4 tsp) ground cumin
    • 20ml (4 tsp) ground coriander
    • 30ml (2 tbsp) sweet chilli sauce
    • 60ml (¼ cup) cake flour
    • salt and freshly ground black pepper, to taste
    • sunflower oil, for frying
    • 4 pita breads



    For the tzatziki, mix all the ingredients together and set aside.


    For the falafels, lightly crush the chickpeas with a potato masher. Add the rest of the ingredients, mix well and shape loosely into 8 patties.


    Heat the oil in a pan and fry the patties on both sides until golden brown and crisp on the outside.


    Heat the pita breads (toast, bake in a hot oven for 1 minute or microwave them). Slice open and spread with tzatziki. Stuff 2 falafels in each pita and serve immediately, garnished with the extra coriander.