Falafel

Last Updated on September 10, 2024

Pita breads filled with green salad, red onion and chickpea meatballs.

Ingredients:

400 g chickpeas 4 pcs of pita bread 3 pcs spring onions with blossom 2 pcs garlic scapes 1 pc red onion 1 pc salad torn into individual leaves 1 pk egg 2 tbsp smooth flour 2 tbsp smooth flour 1 tsp ground cumin 1 tsp ground coriander juice and zest of 1/2 lemon chilli pinch ground pepper water oil salt For dressing: 4 tablespoons of thick Greek yogurt 2 tablespoons lemon juice 1-2 pcs garlic cloves 1 handful fresh cilantro 1 cm piece of ginger

Procedure:

1. Soak chickpeas in water for 10 hours, then drain, boil in new water for about 1 hour, drain and let cool
2. Put the cooled chickpeas, finely chopped spring onions, lemon juice and zest, peeled, crushed garlic cloves, ground cumin, coriander, a pinch of chilli into a bowl and mix everything together
3. Add salt and pepper to taste, let the mixture rest for a while, add plain flour, beaten egg and form small meatballs with wet hands and fry on both sides until golden brown
4. In a bowl mix white yoghurt, lemon juice, peeled, crushed garlic cloves, finely grated ginger, finely chopped coriander and then put the dressing in the fridge to rest for a while
5. Slice the pita bread, place fresh lettuce leaves, thinly sliced red onion rings, two to three falafels (meatballs) inside, top with yogurt dressing and serve.