Falafel with peppermint sauce in pita – a detailed recipe cooking. 
Time: 34 мин. Complexity: average Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. frozen green peas (thaw and drain water)
- 1 tbsp. frozen edamame soybeans (defrost and drain water) – if you cannot find them or do not like them, replace yet 1 tbsp. green peas
- 2 large pitas cut in half
- 1/2 tsp fennel seed
- 1/4 tsp coriander seed
- 1/2 tbsp. finely chopped fresh mint leaves (lightly tamp), plus 3/4 tbsp. whole leaves
- 1 tbsp. natural yogurt
- Salt
- 1 peeled and coarsely chopped large shallot head
- 1 clove garlic
- 2 tbsp. l olive oil
- 1/4 Art. chickpea flour (Besan) or wheat
- Canola oil for frying
- 2 ripe tomatoes, cut into large cubes
- 1 0.3 cm sliced. Large seedless cucumber
Recipes with similar ingredients: pita, chickpea flour, beans edamame, peas, tomatoes, cucumbers, shallots, garlic, fennel seeds, coriander, mint, yogurt
Recipe preparation:
- Make yogurt sauce: Mix yogurt with 1/2 tbsp. finely chopped mint leaves and a large pinch of salt. Put in fridge.
- Fry the fennel and coriander seeds in a small pan. for a couple of minutes until they darken slightly and appear the aroma. Watch carefully, otherwise the seeds will burn. Sprinkle out pans in a coffee / spice mill. Grind to powder. Put peas, edamame, ground spices, shallots, garlic, the remaining whole mint leaves, olive oil and salt in the kitchen harvester. Beat and smooth until smooth. Mixture not will be completely homogeneous due to edamame beans, but try make it as homogeneous as possible. Transfer the mixture to a large bowl and add flour. It will turn out pretty soft. Not worry, adding flour, everything will work out!
- Pour 0.5 cm oil into a large cast-iron pan. Heat it over medium heat until the oil begins to hiss. With wet hands, form 12 small balls from a pea mixture the size of a golf ball, then gently dip them into the oil. Fry until they are dark caramel in color from below, approximately 2 min., Then carefully flip. Fry on the other hand then remove from the pan and pat dry on a paper towel plate. Serve the pea falafel warm in pits, adding to them fresh vegetables and a spoonful of yogurt sauce.
