Warmth of cumin

Spice Route: Warmth of cumin

Cumin adds a lovely depth to your food. Learn how to use it in these delicious mini pitas with cumin falafel and red pepper sauce.

Cumin (Cuminum cyminum) is part of the carrot and parsley family and is an annual that originates in India to the eastern parts of the Mediterranean. The seed, which is used dry, is carried in the small fruit capsules that follow the small pink or white flowers carried in an umbel, similar to Queen Anne’s lace (Ammi majus).

Mini pitas with cumin falafel and red pepper sauce

Serves: 4
Preparation time: 25 minutes
Cooking time: 15 minutes
Total time: 40 minutes


Become a member of Reward Me and get exclusive offers!

Become a member

Mini pitas with cumin falafel and red pepper sauce


  • 2 cans chickpeas, drained
  • 1 small onion
  • 1 green chilli, seeded
  • 5 ml ground cumin
  • 3 ml ground coriander
  • 1 handful fresh coriander leaves
  • 30 ml cake flour
  • 5 ml baking powder
  • Salt and pepper
  • Oil for frying
  • 8 mini pita breads
  • 2 handfuls rocket
  • Red pepper sauce
  1. Process the chickpeas, onion, chilli, cumin and coriander in a food processor until smooth.
  2. Add the fresh coriander leaves, cake flour and baking powder. Process until well combined.
  3. Season well with salt and pepper.
  4. Allow to rest for a couple of minutes and then roll the mixture into balls.
  5. Heat the oil and fry the balls until golden.
  6. Serve in pita breads with rocket and red pepper sauce.

To make the red pepper sauce: Bake 2 red peppers, 1 onion and 2 stems of celery in a preheated oven until tender. Use a food processor and process until smooth. Season with salt and pepper.

© Gallo Images

Confirm your personal information

In order to finalize your request, please fill-in the requested information below.