Homemade Falafel
Ingredients: tinned chickpeas, plain flour, harissa paste, allspice, salt · 30 min cook time · 380kcal · ₩24,300
Ingredients
2tins tinned chickpeas, 1spoonful plain flour, 1spoonful harissa paste, 1spoonful allspice, to taste salt, to taste pepper, 1bunch coriander, 1to taste lemon, to taste olive oil, to taste organic yogurt, to taste garlic, to taste red cabbage, to taste red wine vinegar, 2spoonfuls tahini, to taste chili, to taste cucumber, to taste mint, 4to taste pittas
Instructions
1. Drain chickpeas and add them to a food processor with flour, harissa paste, allspice, salt, pepper, coriander stalks, and lemon zest. Pulse until a patty-like consistency forms.
2. Shape the mixture into about 16 small patties with wet hands to keep them smooth.
3. Fry the falafels in a pan with a lug of olive oil over a medium-low heat for about 3 minutes on each side until golden and crisp.
4. Prepare a yogurt and coriander mint dip by mixing organic yogurt, chopped coriander, grated garlic, lemon juice, salt, and pepper.
5. Quickly pickle finely shredded red cabbage with salt and red wine vinegar by scrunching with your hands.
6. Make a tahini sauce by mixing tahini with lemon juice and a splash of hot water until smooth and spoonable, and make a quick sliced chili condiment.
7. Toss chopped cucumbers with mint leaves, vinegar, and olive oil to make a quick fresh salad.
8. Toast the pittas on a gas hob or toaster until warm and fluffy on the inside.
9. Stuff the warm pittas with yogurt sauce, cucumbers, pickled cabbage, falafels, tahini sauce, and chilies.
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