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🍽️ Pita pockets stuffed with falafel and hummus

645 kcal · 30 min · 4 servings

Ingredients

• 900 g chickpeas (drained weight; can)
• 3 garlic cloves
• salt
• 45 g tahini (jar; 3 tbsp)
• 2 tsp lemon juice
• ground cumin
• 1 tbsp olive oil
• 2 tomatoes
• 40 g mixed herbs and salad (1 handful; e.g. cilantro, mint, baby chard)
• 1 onion
• 4 sprigs parsley
• cayenne pepper
• 40 g breadcrumbs (4 tbsp)
• 20 g sesame seeds (2 tbsp)
• 2 tbsp sunflower oil
• 4 pita breads

Instructions

1. 1. Pour the chickpeas into a sieve and rinse them under running water.
2. 2. Take 400 grams of the drained chickpeas and put them in a bowl.
3. 3. Blend these chickpeas with a hand blender until you have a fine mixture.
4. 4. Peel two garlic cloves and chop them finely.
5. 5. Grind the chopped garlic with a pinch of salt in a mortar until it forms a paste.
6. 6. Add the garlic paste, tahini paste, lemon juice, cumin, and olive oil to the chickpea mixture.
7. 7. Mix everything well until the hummus is creamy.
8. 8. Wash the tomatoes and remove the hard stem end.
9. 9. Slice the tomatoes into thin rounds.
10. 10. Wash the herbs and lettuce and dry them in a salad spinner.
11. 11. Peel the onion for the falafel and dice it finely.
12. 12. Peel the remaining garlic and press it.
13. 13. Wash the parsley, shake it dry, and chop it finely.
14. 14. Put the remaining chickpeas in a bowl and mash them roughly.
15. 15. Set aside a portion of the mashed chickpeas for filling the breads.
16. 16. Stir the diced onion, pressed garlic, and chopped parsley into the remaining chickpea mixture.
17. 17. Season the mixture with one level teaspoon of cumin, salt, and cayenne pepper.
18. 18. Knead the breadcrumbs in until the mixture holds together well.
19. 19. Wet your hands with water to prevent sticking.
20. 20. Form small balls from the mixture, about the size of walnuts.
21. 21. Put the sesame seeds on a plate.
22. 22. Roll the falafel balls in the sesame seeds so they are covered all around.
23. 23. Press the balls slightly flat.
24. 24. Heat sunflower oil in a frying pan.
25. 25. Fry the falafel over medium heat for 4 to 5 minutes until golden brown.
26. 26. Place the finished falafel on kitchen paper to absorb excess oil.
27. 27. Cut the pita breads in half to create pockets.
28. 28. Fill the pita pockets with the tomato slices, herbs, and falafel.
29. 29. Serve the filled pita breads with the remaining hummus.

Nutrition per serving

• kcal: 645
• Protein: 27 g · Fett/Fat: 22 g · Carbs: 82 g