🍽️ Crispy Falafel Pita with Yogurt Dip

Name: Crispy Falafel Pita with Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g dried chickpeas; 1 stale roll; 2 spring onions; 1 clove garlic; 1 tsp baking powder; 2 tbsp fresh chopped parsley; 2 tbsp fresh chopped cilantro; cumin (ground); salt; cayenne pepper; breadcrumbs (as needed); vegetable oil (for frying); 0.5 cucumber; 4 leaves iceberg lettuce; 150 g yogurt; 1 tbsp lemon juice; 4 pita breads; 2 tbsp fresh chopped mint

454 kcal · 30 min · 4 servings

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Ingredients

200 g dried chickpeas
1 stale roll
2 spring onions
1 clove garlic
1 tsp baking powder
2 tbsp fresh chopped parsley
2 tbsp fresh chopped cilantro
cumin (ground)
salt
cayenne pepper
breadcrumbs (as needed)
vegetable oil (for frying)
0.5 cucumber
4 leaves iceberg lettuce
150 g yogurt
1 tbsp lemon juice
4 pita breads
2 tbsp fresh chopped mint

Instructions

1. Place the chickpeas in a bowl and cover them with plenty of water. Let them soak overnight.
2. The next day, take the bread rolls and soak them briefly in a little water.
3. Drain the chickpeas and squeeze the water out of the bread rolls.
4. Put the chickpeas and the squeezed bread roll into a blender.
5. Blend the mixture into a fine paste.
6. Wash the spring onions and clean them.
7. Chop the spring onions very finely.
8. Peel the garlic and dice it finely.
9. Preheat the oven to 180 degrees fan (or 160 degrees conventional heat).
10. Add the chopped spring onions and garlic to the chickpea paste.
11. Stir in the baking powder and herbs.
12. Season the mixture with cumin, salt, and cayenne pepper.
13. Add breadcrumbs until the dough is moldable.
14. Form 12 equal-sized balls from the dough.
15. Bake the balls in the oven for 20 to 25 minutes.
16. Alternatively, you can fry the balls in a pot of oil heated to 175 degrees for 5 to 6 minutes.
17. Let the fried balls drain on kitchen paper.
18. Wash the cucumber and dry it.
19. Slice the cucumber into thin slices or shred it.
20. Wash the salad, clean it, and shake it dry.
21. Cut the salad into strips.
22. Mix the yogurt with the lemon juice.
23. Wash the mint and dry it.
24. Pluck the mint leaves from the stems.
25. Cut the pita breads open on the side.
26. Fill the pita breads with the yogurt dip.
27. Add the salad and cucumber slices to the pita breads.
28. Place the falafel balls on top of the salad.
29. Sprinkle the finished pita with the mint leaves.
30. Serve the vegetarian pita immediately.

Nutrition per serving

kcal: 454
Protein: 15 g · Fett/Fat: 14 g · Carbs: 65 g