Project Description
Egyptian-Style Falafel
INGREDIENTS
FALAFEL INGREDIENTS
- 1 can chickpeas, drained
- 1 medium onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 large handful coriander
- 1 large handful parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and freshly ground black pepper
- 1-2 tbsp flour
- 4 pita pockets, heated
DRESSING INGREDIENTS
- 1 cup yoghurt
- ⅓ cucumber, deseeded and grated
- 2 glugs extra virgin olive oil
- 1 tsp ground cumin
- salt and freshly ground black pepper
SALAD INGREDIENTS
- ½ head crispy lettuce
- cucumber shavings
- 1 red onion, finely chopped
- 2 glugs extra virgin olive oil
DIRECTIONS
- Preheat the oven to 190 degrees
- Combine chickpeas, onion, garlic, coriander, parsley, cumin, salt and pepper and blend with a stick blender until just combined. Don’t make it too smooth. Add flour as needed.
- Form little bit sized patties and place them on an oiled baking tray. Drizzle with another glug of oil and pop in the oven.
- Bake for around 20 minutes or until golden brown at the base, then turn and repeat.
- For the dressing, combine the yoghurt, cucumber, olive oil and cumin and season with salt and pepper.
- Combine the salad and then pop some into a pita with 3 or 4 falafel. Top with the dressing and tuck in.
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