Falafel in pita with yogurt sauce

Try making falafel, these chickpeas chops wrapped in cake, and you replenish your diet with another healthy dish питания. Time: 45 min Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Falafel

• 2 cans (400 g each) chickpeas (drain brine)
• Sandwich Pit
• 2 tbsp. l canola oil, plus more for frying
• 1 medium sized chopped onion
• 5 chopped garlic cloves
• 1 chopped large red bell pepper
• 1 tsp chili pepper flakes
• 1 tsp ground cumin
• 1 egg
• 1 tbsp. l salt
• 1/2 tbsp. l ground black pepper
• 5 tbsp. l wheat flour
• 2 tbsp. chopped fresh parsley leaves
• 3/4 Art. chopped fresh cilantro leaves
• Stuffings: shredded salad and chopped tomatoes, slices cucumbers
• Yogurt dip sauce (see recipe below)

Yogurt Dip Sauce

• 1 tbsp. natural yogurt
• 1/2 tbsp. l lemon zest
• 1 tbsp. l freshly squeezed lemon juice
• 1 tbsp. l chopped fresh cilantro leaves
• 2 tsp chopped fresh parsley leaves
• 1/2 tsp ground cumin

Recipes with similar ingredients: pita, chickpeas, bell peppers, onions onions, garlic, red pepper flakes, cumin, parsley, cilantro, leaf lettuce, cucumbers, tomatoes, lemon juice, lemon zest, eggs, yogurt

Recipe preparation:

1. In a medium-sized pan over medium heat, heat 2 tbsp. l oil, add onion and bell pepper and fry for 2-3 minutes., then add the garlic and fry until transparent, about 5 мин.
2. Beat the chickpeas in a food processor in pulse mode red chili pepper, ground cumin, egg, salt and black pepper, to get a mass with large pieces. Then add the flour, parsley and cilantro. Beat in pulse mode until mixture begins keep up with the walls of the bowl of the food processor. Put the mixture in a large bowl and mix with the onion mixture. Put falafel in refrigerator before cooking.
3. Roll the dough for falafel into circles with a diameter of 2.5 cm. Then form elongated fir balls from circles, like elongated balls. add a 1.5 cm canola oil to the pan with a thick bottom. and heat it over medium heat to 180 ° C. Cook Shaped balls several pieces at a time, until golden brown color, approximately 5 min. Turn them over so they don’t burn. or do not stick to the bottom of the pan. Put on a paper towel, to absorb excess fat, and salt while they are still hot.
4. Open the pits to form a pocket. Put in 3-4 falafel. Add lettuce leaves, tomatoes and cucumbers, pour inside more sauce. Serve immediately. Yogurt dip sauce: in in a small bowl, mix yogurt, lemon zest and juice, cilantro, parsley and cumin. Add salt to taste. Store until use. in a refrigerator. Output: 1 tbsp.