Homemade Falafel Pita with Quick Salads and Sauces
Ingredients: Chickpeas, Plain Flour, Harissa Paste, All Spice, Salt and Pepper · 30 min cook time · 440kcal · ₩21,250
Ingredients
2cans Chickpeas, 1tbsp Plain Flour, 1tbsp Harissa Paste, 1tsp All Spice, to taste Salt and Pepper, to taste Coriander, 1to taste Lemon, to taste Organic Yoghurt, 0.5cloves Garlic, to taste Red Cabbage, to taste Red Wine Vinegar, to taste Tahini, to taste Chilli, 3to taste Mini Cucumbers, to taste Olive Oil, to taste Pita Bread
Instructions
1. Drain and rinse canned chickpeas, then add to a food processor with plain flour, harissa paste, all spice, salt, pepper, coriander stalks, and lemon zest.
2. Pulse until it forms a patty-like consistency.
3. Roll the mixture into small balls, flatten into small patties, and fry in a pan with olive oil over medium-low heat for about 3 minutes per side until golden and crispy.
4. Make a mint yogurt sauce by mixing yoghurt, chopped mint, grated garlic, lemon juice, salt, and pepper.
5. Shred red cabbage with a peeler, season with salt, and toss with red wine vinegar.
6. Make a tahini sauce by mixing tahini with lemon juice, salt, and warm water until smooth.
7. Make a quick pickled chilli by slicing chillies and tossing with red wine vinegar and salt.
8. Make a mint cucumber salad by scratching small cucumbers with a fork, slicing, and mixing with chopped mint, vinegar, and olive oil.
9. Toast pita breads on a gas hob or toaster.
10. Assemble the pitas by stuffing them with mint yogurt sauce, sliced cucumbers, pickled red cabbage, falafels, tahini sauce, mint leaves, and pickled chillies.
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