Name: Falafel in pita with tahini sauce
Prep time: 20 min
Cook time: 15 min
Yield: 4
Ingredients: Canned chickpeas (400 g), drained; 1 onion, sliced; 2 cloves garlic; ½ bunch fresh parsley; ½ bunch fresh coriander; 2 tbsp all-purpose flour; ½ tsp baking powder; salt; pepper; 1 liter sunflower oil for frying; 4 Greek pita breads; 8 tbsp ready tahini; 2 tomatoes, sliced; 1 small cucumber, sliced

Falafel in pita with tahini sauce

Servings

Preperation

20 minutes

Cooking

15 minutes

Waiting

5 minutes

Drain the chickpeas well and blend them in a food processor together with the onion, garlic, coriander and parsley.

Add the flour, baking powder, salt and pepper. Mix until you have a pliable dough and shape into small balls. (If the dough sticks, put oil on your hands, it will help).

Heat plenty of oil in a pan and fry the falafel for 3–4 minutes on each side, until golden and crispy.

Drain on kitchen paper. Heat the Greek pita breads for 1–2 minutes in a non-stick pan or oven.

Spread 2 tbsp tahini inside each pita. Place 3 falafel in each pita.

Add tomato, cucumber and fresh parsley. Season with salt and pepper.