- For the falafel
- 2 small cans chickpeas (each 265 grams, drained)
- 1 onion
- 1 garlic
- ½ bunch parsley
- 1 generous pinch Cumin
- cayenne pepper
- 4 tablespoons Pastry flour
- 2 tablespoons Sesame seeds
- For the dressing
- 200 grams Natural yogurt
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon freshly chopped mint
- freshly ground peppers
- For the bread
- 4 thin Flatbread (each 24 cm diameter)
For the falafel, pour chickpeas in a sieve and drain well. Peel onion and garlic and chop both finely. Rinse parsley, shake dry, pluck leaves from the stem and chop finely. Puree chickpea, stir in onion, garlic and parsley and season with cumin, salt and cayenne pepper. Knead in flour. With damp hands form walnut-sized balls and roll each in sesame seeds. Heat oil in a saucepan, fry each falafel ball for 6-7 minutes until golden brown, remove and drain on absorbent paper towel.
For the filling, rinse tomatoes, remove stalks and cut into thin slices. Rinse lettuce, trim, spin dry and tear into small pieces. Peel onion and cut into thin rings.
For the dressing, mix yogurt in a bowl with lemon juice, oil and mint and season with salt and pepper.
For the bread, warm pita bread and cover each pita with some lettuce, tomato slices, onion rings and falafel and serve drizzled with the dressing.