Falafel Pie

Adapted from heatovento350.blogspot.co.uk

Serves 6

2 tins chickpeas, drained
1/2 large onion, roughly chopped
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh coriander
1 tsp salt
1/4 tsp dried chilli flakes
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
4 tbsp plain flour
Fry Light

Toppings
4 chopped tomato
1 large cucumber, sliced
100g Kalamata olives
tub of hummous

1. Heat oven to 200c.
2. Place the chickpeas, onion in a food processor. Add the parsley, cilantro, salt, chilli flakes, garlic, and cumin. Process until blended but not pureed. (Watch for over-processing with canned chickpeas)
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough can form a small ball. Add extra flour if necessary.
4. Liberally spray the bottom of 1 or 2 9" pie pans with frylight.  Add the falafel mix into the pie pan(s) and pat it down until it is uniformly flat. Spray the top of the falafel with more frylight. Bake just until the top appears dry and the falafel is firm to the touch, about 15-17 mins if using 2 pie pans and 20-23 mins if using one.
5. Top falafel with hummous, cucumbers, tomatoes and chopped olives. Serve.