Falafel in wholemeal pita

Name: Falafel in wholemeal pita
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 bunch Parsley; 2 can(s) (425 ml each) Chickpeas; 1 Onion; 2 Garlic cloves; 1 Egg yolk (size S); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp Cumin; 3 Stem(s) Coriander; 1 small, red chili pepper; 250 g Whole milk yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 2 Tomatoes; 1/2 Cucumber; 1 red onion; 50 g Lollo bianco salad; 4 Pita Bags

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 bunch Parsley
2 can(s) (425 ml each) Chickpeas
1 Onion
2 Garlic cloves
1 Egg yolk (size S)
1 TABLESPOON Breadcrumbs
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp Cumin
3 Stem(s) Coriander
1 small, red chili pepper
250 g Whole milk yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
2 Tomatoes
1/2 Cucumber
1 red onion
50 g Lollo bianco salad
4 Pita Bags

Directions

1
Wash parsley, shake dry and chop. Drain chickpeas, rinse briefly and drain. Peel onion and garlic and chop finely. Finely mash the chickpeas, onion, garlic and chopped parsley.
2
Mix with egg yolk, breadcrumbs and flour, season with 1 teaspoon salt and 1 pinch of cumin and chill for about 30 minutes. Form approx. 20 small balls from the falafel mixture and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C) for approx. 12 minutes.
3
Wash the coriander, shake dry and chop finely. Halve, wash and finely chop the chilli. Mix both with yoghurt, season with salt, pepper and lemon juice. Wash, clean and dice the tomatoes and cucumber.
4
Peel onion and cut into fine rings. Wash the salad, shake dry. Mix tomatoes, cucumber, onions and salad.
5
Toast pita pockets in portions until golden brown. Open pockets and fill with prepared ingredients and some sauce. Add the rest of the sauce.