Deborah Dana

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Deborah Dana

falafel

Name: falafel
Prep time: 20 min
Cook time: 20 min
Yield: 3
Cuisine: Mediterránea
Ingredients: 2 cans chickpea, 350 grams each; 1/2 cups flour; 1/4 cups fresh coriander, cool; 1/2 cups fresh parsley; 2 cloves garlic; 1 tablespoon cumin; 1 teaspoon cayenne pepper; 1 egg, smoothie; to taste black pepper, to taste; oils, to fry; 3 pita breads; 1 cucumber, chopped; 1 head lettuce, chopped; 1 cup jocoque, or humus to accompany

20 mins

Low

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Deborah Dana

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Falafel is a typical chickpea vegetarian dish from the Middle East. It is very nutritious and filling.

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Ingredients

3 portions

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Preparation

In a food processor combine the chickpea, 4 tablespoon of flour, the herbs, the garlic, the cumin, the cayenne, the egg and season with salt and pepper. Mix until a homogeneous mixture is obtained.

Transfer the mixture to a deep container. Try the dough, you should be able to make firm balls with them, if you do not add flour.

Make balls of falafel with the dough of approx. 5 cm in diameter and pass the balls through the flour to cover them.

Heat the oil in a saucepan to fry the balls and cool until golden brown and crunchy (about 8 minutes). Remove from the oil and place on paper towels that absorb excess oil.

Cut the pita bread in half and fill with the falafel, the cucumber, the lettuce, the onion and the sauce.