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Ingredients
Pita Filled with Falafel and Yogurt Sauce
- For the falafel
- 2 cans small chickpeas (each about 265 g drained)
- 1 onion
- 1 garlic clove
- 1 small bunch parsley (for the falafel mixture)
- 1 generous pinch Cumin
- Sea salt
- cayenne pepper
- 4 Tbsps Pastry flour
- 2 Tbsps Sesame seeds
- vegetable oil (for cooking)
- ½ bunch parsley (for filling)
- 1 bunch Arugula (for filling)
- 2 Pita bread
- For the yogurt sauce
- Limes (juice from half the lime)
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps chopped mint
For the falafel:
Drain chickpeas in a colander. Peel and finely chop the onion. Peel and press the garlic. Rinse parsley, shake dry, pluck leaves and finely chop. Puree the chickpeas with the onion, garlic and parsley. Stir in the cumin and season with salt and cayenne to taste. Lightly flour hands and shape the chickpea mixture into walnut-sized balls. Roll each ball into the sesame seeds to coat. Heat oil in a saucepan until hot. Add the chickpea balls and fry until golden, about 3-4 minutes. Drain on paper towels.
For the yogurt sauce:
In a bowl, stir the yogurt with the lime juice and mint. Season with sea salt to taste.
For the falafel: Rinse the arugula and parsley, pat dry and pluck leaves.
For the assembly:
Cut each pita bread in half lhorizontally. Place the arugula and parsley leaves on 1 half. Add the falafel and drizzle with yogurt sauce. Place the remaining pita half on top. Serve immediately.