Chickpea Balls in Pita Bread

Ingredients

• 100 g dried chickpeas
• 100 g white beans (canned)
• 2 stalks Parsley
• 2 stalks coriander
• 1 small onion
• 2 Garlic cloves
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 pinch baking powder
• Salt
• Pepper
• 2 small red paprika peppers
• 1 lemon
• 3 tbsp olive oil
• 150 g Yogurt (0.3% fat)
• 2 tbsp tahini
• 3 tbsp sparkling mineral water
• 3 spring onions
• 1 romaine lettuce leaf
• 4 pita breads
• Vegetable oil for frying
• 40 g sesame seeds

Instructions

1. 1.

   Rinse chickpeas, cover in a bowl with water and soak for 12 hours.

2. 2.

   On the next day, drain chickpeas in a sieve and rinse again. Rinse beans similarly. Drain both well and roughly chop in a food processor or blender.

3. 3.

   Wash and dry parsley and coriander, shake off excess water, remove leaves and coarsely chop. Peel onion and garlic and coarsely chop them as well.

4. 4.

   Combine all with cumin, ground coriander, and baking powder; blend to a fine puree. Season heavily with salt and pepper and refrigerate.

5. 5.

   Quarter the paprika peppers, deseed, and place skin side up on a baking sheet. Roast under a preheated grill until the skins blacken and blister.

6. 6.

   Transfer paprika quarters to a bowl, cover with a plate, and steam for 10 minutes.

7. 7.

   Squeeze lemon juice. Peel paprika quarters and cut into fine strips. Mix with a splash of olive oil, some lemon juice, salt, and pepper.

8. 8.

   Whisk yogurt, tahini paste, remaining olive oil, 1–2 tbsp lemon juice, and mineral water together. Season with salt and pepper.

9. 9.

   Trim spring onions, wash, and slice into thin rings. Clean lettuce, dry, and cut into fine strips.

10. 10.

    Warm pita breads according to package instructions. Heat vegetable oil in a pot (or fryer) to 175 °C. Shape the chickpea puree into 12 small balls using damp hands; roll each ball in sesame seeds.

11. 11.

    Fry the balls in batches until crisp. Let them drain on kitchen paper.

12. 12.

    Fill the warmed pita with lettuce, paprika strips, onion rings, and falafel balls. Serve with yogurt sauce.