2020-08-13 / test@t

Falafel, chickpea meatballs

Falafel, of course, can be safely called an off-season dish. But it is only in summer that chickpea balls reveal their wonderful nutritional essence, surrounded by fresh vegetables and unleavened flatbread.

Ingredients

150-200 g chickpeas
1 small shallot
4 cloves of garlic
75 g flour
16 g cumin
3-4 sprigs of cilantro
1 large egg
200 g thick natural yogurt
zest and juice of half a lemon
a pinch of cayenne pepper
vegetable oil for deep fat
olive oil
4 pitas
tomatoes, cucumbers and lettuce for garnish

STEP-BY-STEP COOKING RECIPE

Step 1

In advance, 12 hours before, soak the chickpeas in plenty of room temperature water. During this time, you can change the water 1-2 times. Throw in a colander. Peel and chop the onion and 3 cloves of garlic. Grind the chickpeas together with onions and garlic in a food processor into the smallest crumbs.

Step 2

Add 3 tbsp. l. flour, cumin, half chopped cilantro, mix until smooth. Add egg, salt and pepper, knead again.

Step 3

For dressing, combine yogurt, remaining minced garlic clove, remaining half minced cilantro, lemon juice, and zest. Season with cayenne pepper and salt and refrigerate for 1 hour.

Step 4

Heat the deep-frying oil to 160 ° C. From the resulting mass, use wet hands to mold meatballs the size of a walnut and flatten a little. Dip in the remaining flour and deep-fry in portions until golden brown on each side. Pat dry on paper towels.

Step 5

Heat the pitas in the oven, cut off about a third, open, grease with olive oil from the inside.

Step 6

Chop tomatoes and cucumbers thinly, pick salad with your hands. Place 2-3 falafels, cucumbers, tomatoes and lettuce inside each pitta, sprinkle generously with yoghurt dressing and serve.

Preparation time

12h

Cooking time

1h 10m

Servings

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