Vegetarian Pita

Ingredients

• 200 g dried chickpeas
• 1 old-fashioned roll
• 2 Spring Onions
• 1 clove garlic
• 1 tsp Baking powder
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped cilantro
• ground cumin
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• vegetable oil (for frying)
• 0.5 cucumber
• 4 iceberg lettuce leaves
• 150 g yogurt
• 1 tbsp Lemon Juice
• 4 pita breads
• 2 tbsp freshly chopped mint

Instructions

1. 1.

   Soak chickpeas overnight in plenty of water. Soak the roll in water the next day. Drain the chickpeas and blend them with the squeezed-out roll in a blender to make a fine paste. Wash, trim, and finely chop the spring onions. Peel and dice the garlic.

2. 2.

   Preheat oven to 180°C (fan 160°C, gas: level 2-3). Mix the spring onions, garlic, baking powder, parsley, cilantro, cumin, salt, and cayenne into the chickpea paste. Add breadcrumbs until the dough is workable, then shape into 12 balls. Bake in the oven for 20‑25 minutes or fry in a pot of hot oil at 175°C for 5‑6 minutes, then drain on kitchen paper.

3. 3.

   Wash, dry, and slice or shave the cucumber thinly. Wash, trim, shake dry, and cut the lettuce into strips. Whisk yogurt with lemon juice. Wash, dry, and pluck mint leaves.

4. 4.

   Cut each pita bread horizontally, fill with yogurt, lettuce, cucumber, and place a falafel on top. Sprinkle with mint and serve.