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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
Falafels
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1 onion
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2 cloves garlic
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1 can, 540 mL chickpeas, drained and rinsed
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1 egg
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60 mL (1/4 cup) flat-leaf parsley, chopped
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45 mL (3 tbsp.) mint, chopped
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7.5 mL (1/2 tbsp.) ground cumin
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5 mL (1 tsp.) cilantro, ground
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5 mL (1 tsp.) paprika
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2.5 mL (1/2 tsp.) salt
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2.5 mL (1/2 tsp.) harissa
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45 mL (3 tbsp.) flour
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15 mL (1 tbsp.) vegetable oil, divided
Yogurt sauce
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125 mL (1/2 cup) 0% plain Greek yogurt
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60 mL (1/4 cup) tahini
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10 mL (2 tsp.) harissa
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15 mL (1 tbsp.) flat-leaf parsley, chopped
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15 mL (1 tbsp.) lemon juice
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A pinch salt
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2 pitas
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4 leaves lettuce
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2 Lebanese cucumbers, sliced
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Directions
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Cut the onion in 4 or 6 pieces and coarsely mince the garlic. Combine the onion and garlic in a food processor and chop for about 15 seconds.
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Add the chickpeas, egg, parsley, mint, spices, harissa, and flour. Blend until coarsely puréed.
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Shape the mixture into small patties using an ice-cream spoon. The mixture will yield approximately 8 patties.
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In a non-stick pan, heat the oil and cook 4 patties at a time, around 2 to 3 minutes per side. Flip the patties when grilled. Set aside and repeat with the remaining patties.
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In a bowl, combine the ingredients for the sauce. Add a pinch of salt and mix.
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Cut the pitas in half, open them up, and layer on the sauce, patties, lettuce, and cucumber slices.
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