Falafel Pitas with Yogurt Aioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 33 mg |
Ingredients
- 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)
Preparation steps
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.
For the yogurt aioli: Peel the garlic and mince. Mix with the yogurt, mayonnaise and lime juice and season with salt and pepper.
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.
