Quick Falafel in Pita Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chickpeas, dried
- 2 small lemon (s) or a large one
- 1 small onion (s)
- 2 cloves garlic
- coriander
- cumin
- Chilli powder
- salt
- 8 tablespoon flour
- 1 small bunch parsley
- 1 slice (s) white bread, dried
- baking powder
- 4 small pita bread (s)
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas for at least twelve hours, changing the water once. Rinse the chickpeas well and chop them with the finest slice of the meat grinder. Put the onion, garlic and a small bunch of parsley through the meat grinder, at the end put a slice of dry white bread through the meat grinder. Add the juice of one large or two small lemons to the mixture. Season very generously with the specified spices. Put flour and a pinch of baking powder on the mixture and knead the dough, adding a little water if necessary. Form small balls and place them on a baking sheet lined with baking paper. Brush the balls with sunflower oil.
- Bake at 200 ° C top / bottom heat in the hot stove for 15 minutes until they are golden brown.
- Bake the pita breads in the stove according to the instructions on the packet.
- Arrange the falafel with the bread and chopped tomatoes, fine onion rings, cucumber slices and lettuce as desired. Serve with a dressing made from crème fraîche, lemon, garlic and dill or yogurt and mint. If you want to keep the food completely vegan, stir up a dressing made from oil, vinegar, diced tomatoes and spring onions.
- Cut open the top of the pita breads and open carefully. Everyone should fill their bread to their own taste.
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