Falafels in pita

Falafels in pita
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time

Ingredients

Add all
  • 2 cups
    (500 mL)

    canned chickpeas

  • 3 Tbsp.
    (45 mL)

    whole wheat flour

  • 4

    garlic gloves

  • 3 Tbsp.
    (45 mL)

    tahini (sesame butter)

  • 1

    dried shallot, minced

  • 1

    chopped onion

  • 2

    eggs, beaten

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • 1/2 tsp.
    (2 mL)

    ground coriander

  • 1/4 tsp.
    (1 mL)

    ground cumin

  • 1/4 tsp.
    (1 mL)

    cayenne pepper

  • 1 tsp.
    (5 mL)

    tamari shoyu

  • 1 tsp.
    (5 mL)

    mint flakes

  • frying oil as needed

  • finition

  • 1/2 cup
    (125 mL)

    fresh tomatoes, cubed

  • 1/4 cup
    (60 mL)

    red onions, minced

  • 1/2 cup
    (125 mL)

    cucumber, cubed

  • 1 cup
    (250 mL)

    plain yogurt

  • 8

    whole wheat pita, heated

Preparation

Rince and drain chick peas.

Reduce chick peas in purée.

Stir other ingredients and mix well.

Shape into 5 cm (2 inches) of diameter croquette

In a frying pan, put enough oil to fry the croquettes.

Cook the croquettes on both side to obtain a nice golden color.

In a bowl, mix the tomatoes, the onions, the cucumber and the yogurt.

Serve in a heated pita folded in half

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007