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Falafel Pita
A delicious and crunchy middle eastern dinner staple.
KOSHER
PESCATARIAN
VEGETARIAN
Active: HRS, 35MINS
Total: HRS, 45MINS
Total: HRS, 45MINS
4 People
0% personalization
Nutrition Facts (Per Serving)
Total Calories (per serving): 692.7, %DV: 34.6
Protein
31.7g
63.5%
Fat
17.1g
26.4%
Carbs
109.3g
36.4%
Fiber
19.8g
79.2%
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CommentsIngredients
- 540 ml Chickpeas (1 can, rinsed and drained)
- 2 cloves garlic
- 1 Teaspoons (tsp) ground cumin
- 1 Teaspoons (tsp) Ground Coriander
- 2 Tablespoons (Tbsp) Fresh Cilantro
- 1 small Green Chili
- 1 large egg
- 2 Tablespoons (Tbsp) Flour
- 2 Tablespoons (Tbsp) Olive Oil
- 100 g red cabbage, finely sliced
- 1 medium Carrot, Grated
- .35 medium Cucumber, cut into sticks
- 1 small red onion, sliced
- 4 Whole Pita breads
- 2 Tablespoons (Tbsp) Hummus
- .5 small lemon, juice of
Directions
- Combine the chickpeas with the garlic, cumin, both types of cilantro and chili until you get a coarse puree.Salt lightly.
- Add the egg and 1 tbsp. tablespoons of flour
- Mix again to homogenize. Pour into a salad bowl and adjust the seasoning. Reserve 30 minutes in the refrigerator.
- Meanwhile, put all the raw vegetables in a bowl and mix them well.
- Flour your hands with the rest of the flour, then shape 8 falafels with the refrigerated preparation.
- Heat the oil in a large skillet over medium heat. Fry the falafels for about 3 minutes on each side: they should be crispy and nicely browned
- Transfer them to paper towels. When ready to serve, lightly toast the pitas in the toaster
- Open them up. Combine the hummus and lemon juice. Divide this mixture among the pitas, as well as the raw vegetables and falafels. Serve immediately.
CARROTNo options.
CHICKPEASNo options.
CILANTRONo options.
CLOVES GARLICNo options.
CUCUMBER STICKSNo options.
FLOURNo options.
GREEN CHILLINo options.
GROUND CORIERNo options.
GROUND CUMINNo options.
HUMMUSNo options.
LEMON JUICENo options.
OLIVE OILNo options.
PITA BREADSNo options.
RED CABAGENo options.
RED ONIONNo options.
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