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🍽️ Falafel Pita Pockets

454 kcal · 30 min · 4 servings

Ingredients

• 500 g chickpeas (can)
• 1 onion
• 1 garlic clove
• 2 tbsp chopped parsley
• 1 pinch cumin
• sea salt
• cayenne pepper
• 4 tbsp flour
• 2 tbsp sesame seeds
• olive oil (for frying)
• 100 g yogurt
• 1 tbsp lime juice
• 1 tbsp chopped mint
• 1 pinch sugar
• salt
• 2 pita breads
• 2 tomatoes
• 100 g cucumber
• 4 lettuce leaves (e.g. Lollo Bianco)

Instructions

1. 1. Heat plenty of oil in a deep pan.
2. 2. Drain the chickpeas in a colander.
3. 3. Let the chickpeas drain well.
4. 4. Peel the onion.
5. 5. Dice the onion finely.
6. 6. Peel the garlic.
7. 7. Puree the chickpeas.
8. 8. Stir the diced onion into the chickpea puree.
9. 9. Press the garlic through.
10. 10. Stir the pressed garlic into the mixture.
11. 11. Chop the parsley.
12. 12. Stir the parsley into the mixture.
13. 13. Season the mixture with cumin.
14. 14. Season the mixture with salt.
15. 15. Season the mixture with cayenne pepper.
16. 16. Knead the flour into the mixture.
17. 17. Wet your hands.
18. 18. Form walnut-sized balls from the dough.
19. 19. Roll the balls in sesame seeds.
20. 20. Flatten the balls slightly.
21. 21. Fry the falafel in the hot oil.
22. 22. Fry the falafel golden brown on both sides.
23. 23. Fry the falafel for about five minutes.
24. 24. Mix the yogurt with lime juice.
25. 25. Chop the mint.
26. 26. Stir the mint into the yogurt mixture.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with sugar.
29. 29. Cut the pita breads in half crosswise.
30. 30. Wash the tomatoes.
31. 31. Wash the cucumber.
32. 32. Wash the lettuce leaves.
33. 33. Remove the hard stems from the tomatoes.
34. 34. Remove the hard stems from the cucumber.
35. 35. Slice the tomatoes.
36. 36. Slice the cucumber.
37. 37. Spin the lettuce dry.
38. 38. Fill the pita pockets with lettuce.
39. 39. Fill the pita pockets with tomato slices.
40. 40. Fill the pita pockets with cucumber slices.
41. 41. Add some sauce to the pita pockets.
42. 42. Place the falafel in the pita pockets.
43. 43. Serve the filled pita breads.

Nutrition per serving

• kcal: 454
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 58 g