Falafel Pitta
Serves 2
Directions
- 1Prepare the tahini sauce by mixing tahini, lemon, salt, and water.
- 2Prepare the falafel mixture using soaked dried chickpeas, onion, garlic, cumin, coriander, salt, parsley, and fresh coriander.
- 3Fry the falafel for a few minutes until nicely browned and crisp on the outside and green on the inside.
- 4Prepare the salad component by mixing cucumber, tomato, parsley, lemon, and salt.
- 5Prepare the green chili sauce by blending pickled chilies, garlic, cumin, coriander, herbs, olive oil, salt, pepper, and a touch of water.
Ingredients
- 2 Pittas
- slices per pitta Pickled cucumbers
- Picked chilli pepper
- 100 ml Tahini
- 1 clove Garlic
- 1 lemon Lemon juice
- To taste Salt
- To desired consistency Water
- 150 g Dried chickpeas (soak for 18+ hours prior)
- 0.5 small onion Onion
- 1.5 cloves Garlic
- 1 tsp Cumin (ground)
- 1 tsp Coriander (ground)
- 1 large handful Fresh parsley
- 1 large handful Fresh coriander
- To taste Salt
- 0.5 tsp Baking powder
- 100 g Tomato (diced without seeds)
- 100 g Cucumber (diced without seeds)
- 1 handful Parsley
- 0.5 lemon Lemon juice
- To taste Salt
- 3 -4 chilli Picked chilli
- 2 cloves Garlic
- 0.5 tsp Cumin (ground)
- 0.5 tsp Coriander (ground)
- 1 handful Fresh parsley
- 1 handful Fresh coriander
- 25 ml Olive oil
- To taste Salt
- A few cracks Black pepper
- 40 ml Water
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