Pita Bread with Falafel

Ingredients

• 500 g chickpeas (canned)
• 1 onion
• 1 Garlic clove
• 2 tbsp chopped parsley
• 1 tsp cumin
• Sea salt
• Cayenne pepper
• 4 tbsp flour
• 2 tbsp sesame seeds
• olive oil (for frying)
• 100 g yogurt
• 1 tbsp lime juice
• 1 tbsp chopped mint
• a pinch sugar
• Salt
• 2 pita breads
• 2 Tomatoes
• 100 g cucumber
• 4 lettuce leaves (e.g., Lollo bianco)

Instructions

1. 1.

   Heat enough oil in a deep pan so the balls can float.

2. 2.

   Drain chickpeas, peel onion and dice finely, peel garlic. Puree chickpeas, mix in onion, pressed garlic, parsley, cumin, salt and cayenne pepper, then knead in flour. With wet hands form walnut‑sized balls, rolling in some sesame seeds. Flatten slightly and fry in hot oil for about 5 minutes on each side until golden brown.

3. 3.

   Whisk yogurt with lime juice and mint, season with salt and sugar.

4. 4.

   Cut pita breads crosswise in half.

5. 5.

   Wash and clean tomatoes, cucumber and lettuce leaves. Slice tomatoes and cucumber. Dry or drain lettuce. Fill pita pockets with cucumber, tomato, lettuce and a bit of sauce, add falafel and serve.