Falafel Pitas with Yogurt Aioli

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Falafel Pitas with Yogurt Aioli
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in
Calories:
584
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie584 cal.(28 %)
Protein19 g(19 %)
Fat26 g(22 %)
Carbohydrates69 g(46 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.2 mg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate58 μg(19 %)
Pantothenic acid1.4 mg(23 %)
Biotin8.4 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C23 mg(24 %)
Potassium364 mg(9 %)
Calcium211 mg(21 %)
Magnesium90 mg(30 %)
Iron4 mg(27 %)
Iodine13 μg(7 %)
Zinc2.4 mg(30 %)
Saturated fatty acids6.9 g
Uric acid226 mg
Cholesterol33 mg

Ingredients

for
4
For the falafels
500 grams chickpeas (canned)
2 scallions
1 garlic clove
2 Tbsps freshly chopped parsley
2 Tbsps freshly chopped cilantro
ground Cumin
salt
cayenne pepper
breadcrumbs (as needed)
vegetable oil (for frying)
For the yogurt aioli
2 garlic cloves
200 grams Yogurt (0.1% fat)
50 grams Mayonnaise
2 Tbsps Lime juice
salt
white peppers
For the pitas
1 Red onion
4 lg leaves Iceberg lettuce
1 Sesame flatbread (about 25 cm) (approximately 10 inches)
Red pepper flakes (to sprinkle)
How healthy are the main ingredients?
chickpeasMayonnaiseparsleygarlic cloveCuminsalt

Preparation steps

1.

For the falafels: Drain the chickpeas, rinse and drain. Rinse the scallions, trim and very finely chop. Peel the garlic and chop very finely. Purée the chickpeas. Mix in the scallions, garlic and herbs and season with cumin, salt and cayenne. Add breadcrumbs as needed until easily moldable. With damp hands, form into about 16 small balls. Working in batches, fry the falafels in hot oil until golden brown, around 5-6 minutes. Drain on paper towels.

2.

For the yogurt aioli: Peel the garlic and mince. Mix with the yogurt, mayonnaise and lime juice and season with salt and pepper.

3.

For the pitas: Peel the onion and cut into thin rings. Rinse the lettuce, trim, shake dry and cut into 1-2 cm (approximately 1/3-3/4 inch) wide strips. Cut the flatbread into quarters and fill with the salad, aioli and falafel. Sprinkle with chili flakes and garnish with onion rings.