Saj
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.
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