Stuffed Flatbread with Falafel

Ingredients

• 2 cans small chickpeas (265 g drained weight)
• 1 onion
• 1 Garlic clove
• 1 small bunch parsley
• 1 tsp cumin
• Sea salt
• Cayenne pepper
• 4 tbsp flour
• 2 tbsp sesame seeds
• oil for frying
• 0.5 bunch Parsley
• 1 bunch arugula
• 2 pita breads
• juice of half a lime
• 200 g yogurt
• 2 tbsp chopped mint

Instructions

1. 1.

   1) Fry falafel Chickpeas are drained and allowed to dry well. Peel the onion and finely dice it, peel the garlic, wash the parsley and shake off excess water. Remove leaves from stems and finely chop them. Puree chickpeas, add onion, pressed garlic and parsley, season with cumin, salt and cayenne pepper. Knead in flour, form walnut-sized balls with slightly wet hands while rolling in some sesame seeds. Fry in hot oil for about 3-4 minutes until golden brown. Drain on kitchen paper.

2. 2.

   2) Prepare yogurt sauce Mix yogurt with lime juice and mint, season with sea salt.

3. 3.

   Rinse arugula and parsley, pat dry and tear into small pieces.

4. 4.

   3) Fill the breads Cut pita breads once lengthwise and once crosswise in halves, layer with parsley and arugula, add falafel, pour yogurt over. Place a lid on top and serve.