Summary

Ingredients

• 1 onion (s), red or white
• 1 clove garlic
• 0.5 ½ bunch parsley, fresh or frozen
• 200 g chickpea flour
• 200 ml boiling water
• 1 tablespoon olive oil
• cumin powder
• salt
• lemon juice
• Rapeseed oil for deep-frying

For the tortilla (s):

• 4 wheat tortilla (s)
• 1 mini cucumber (s)
• 4 cocktail tomatoes
• 4 radishes
• 1 mini bell pepper (s)
• rocket

For the sauce:

• 4 tablespoon natural yogurt, low in fat
• Chilli flakes
• Cayenne pepper
• Paprika powder, hot as rose
• Herbal salt and pepper

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Instructions

1. For the falafel, peel and finely chop the onion and garlic. Then mix with the chickpea flour and parsley in a container and season. Add approx. 200 ml of boiling water slowly while stirring. Stir in lemon juice and olive oil and then let steep for 10 minutes. Then shape 8 small balls out of the dough with wet hands.
2. Heat plenty of rapeseed oil (or another neutral oil) in a pan and fry the falafel for approx. 8-10 minutes until crispy. After cooling, cut through the middle.
3. Wash or clean the vegetables for the tortillas and cut into fine, thin strips (except for the rocket, which either stays in one piece or is cut in half).
4. Put the yoghurt in a bowl and season to taste with the specified spices.
5. Spread 1 tablespoon yoghurt sauce thinly on each tortilla (please make sure that this is the case up to the edge, as the sauce then sticks the tortilla together). Place 4 halves of falafel on the lower third, similar to the sushi preparation, and lay 3 - 4 pieces of cucumber, radishes and mini-peppers, as well as 1 finely chopped tomato each.
6. Fold the ends to the right and left towards the middle and hold them with your index fingers. Then roll up the tortilla from bottom to top. The yoghurt sauce should hold the edge together well at the end. Place on the edge and cut in half in the middle. Repeat everything three more times.
7. Approx. 509 Kcal per serving