Authentic Aromatic Falafel in Arabic Pita Bread
with Beetroot Hummus and Fresh Peppermint Yoghurt Sauce
Preparation time: 30 minutes* Calculated using previously soaked chickpeas
Cooking time: 20 minutes
Difficulty: 4/10
Serves: 6
Ingredients
Falafel
- 2 cups (400 g) dried chickpeas
- 1/2 tbsp baking soda
- 1 onion skinned and quartered
- 3 cloves of garlic (without the sprout)
- 1/3 bunch of fresh parsley
- 1/2 bunch of fresh coriander
- 4 tbsp flour (alternatively use chick pea flower as a gluten-free option)
- 1.5 tsp salt
- 1/4 tsp ground pepper
- 1 tsp cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp roasted sesame seeds
- 700 ml sunflower oil or any other oil of your choice
Beetroot hummus
- 200 g hummus
- 1 small (50 g approx.) pre-cooked and drained beetroot
- 1 tbsp grape syrup (Epsima)
- 2 tbsp olive oil
Peppermint yoghurt sauce
- 200 g yoghurt (2% fat)
- 1/3 bunch of peppermint leaves
- Zest and juice of 1/2 lemon
Sides for assembly
- Arabic pita bread (Not Available Online)
- tomatoes
- pickled cucumbers
- some lettuce leaves
Cooking Instructions
For Aromatic falafel
Pour the chickpeas into a bowl, add water until the chickpeas are covered and let them soak overnight.
The next day, drain and rinse the chickpeas well and pour them together with all the other ingredients (except for the flour) into the food processor and blend until the mixture becomes a smooth paste.
Pour the mixture into a bowl, add the flour and combine well with a wooden spoon or by hand. Cover with cling film and leave in the refrigerator for an hour for the mixture to thicken.
After the resting time, use your hands to form medium-sized balls (about 3-4 cm each) and put them on a plate.
Preheat the oil to 180°C, fry the falafel for approx. 3-5 minutes and place them on paper towels to drain.
*After the falafel balls are formed, you can put them into a food storage container and place them in a freezer to fry them at a later time.
For Beetroot hummus
Place all ingredients into a food processor and blend until the mixture is homogenous and frothy.
For Peppermint yoghurt sauce
Combine all the ingredients in a blender until the mixture becomes a smooth cream.
For Assembly and serving
Fill the pita breads with any of the ingredients according to your choice. Fold the pita into a nice tight wrap and enjoy hot or cold.