INGREDIENTS
- – 250 g dried chickpeas.
- – 80 g chopped pink onion.
- – 1 clove garlic
- – 1 tbsp chopped parsley.
- – 2 tbsp chopped cilantro.
- – ¼ tsp cayenne pepper.
- – ½ cdta de comino.
- – ½ tsp coriander.
- – ¼ cdta de cardamom.
- – ½ tsp baking powder.
- – 1 tsp effective salt.
- – 3 tbsp of water.
- – 1 ½ tbsp 0000 flour.
- Salsa:
- – Pure yogurt 200 g.
- – Tahini in 1 c.
- – Grated garlic ¼ clove.
- – Sal.
- – Pan Pita.
- – Tomato julienne.
- – Nasturtium lettuce.
- – Cucumber in julienne.
- – Purple onion in julienne.
- – Cilantro
- – Oil for frying.
- .
1.Hydrate the dried chickpeas with loads of water in a single day.
2.Pressure them the following day and course of with the onion, garlic and herbs.
3.Add the flour, baking powder and spices and course of once more.
4.Cowl and go away within the fridge lined with movie for a minimum of an hour.
5.Warmth a pot with impartial oil. Moist your fingers and form it right into a spherical form. Fry till golden.
6.Open the pita breads and fill with the sauce, falafel and greens. And they’re prepared!.
