Serve two or three felafel in pita bread, with chopped tomato and shredded lettuce, topped with one dollop of tahina and one of low-fat yoghurt.
1 1/2 cups (275 g) chick peas (or A cups drained, cooked or canned chick peas)
6 cups water I large onion 1 clove garlic
1/2cup tightly-packed parsley sprigs
1/2 cup tightly-packed coriander sprigs (or 2 teaspoons ground coriander seed)
1 teaspoon ground cumin
2 tablespoons lemon juice
1 Bring chick peas and water to the boil, cover tightly, turn off heat and leave to stand for I hour (or longer, in refrigerator).
2 Bring chick peas back to the boil and simmer for about 40 minutes. Drain.
3 In food processor, chop onion. Add all other ingredients and process until well mixed.
4 Form mixture into about 20 small balls. Place on a greased oven tray and bake in a moderate oven (180 for 20 minutes, turning once.