INGREDIENTS
- For the falafel:
- – Dried chickpeas 500 gr (hydrated and dried)
- – Water 2 liters
- – Purple onion 1 unit (in quarters)
- – Chopped parsley 2 tbsp
- – Chopped cilantro 1 spoon
- – Chopped garlic 2 cloves
- – Chopped mint 2 tbsp
- – Baking powder 1 tsp
- – Lemon zest
- – Sal
- Salad:
- – Tomato 2 cubes with pores and skin
- – Mango 1 cubes
- – Diced purple onion
- – Coriander 1 handful leaves
- – Olive oil, salt, pepper and lemon juice to style.
- – Complete tomatoes to grate.
- Yogurt dressing:
- – Sal C/n
- – Perejil c/n
- – Sesame paste 100 g
- – Chopped cilantro
- – Pure yogurt 200 g
- Extras:
- – Sliced cucumber with pickle (equal components water and vinegar with half sugar)
- – Purple onion in feather w/n additionally pickle
- – Coriander leaves c/n
- – Pita bread or trotillas 10 items
- – Lime wedges
- – Beet mayonnaise (in a knob)
- For the pita bread:
- – 30 cc oil
- – Water 500 cc
- – Flour 1 Kilo
- – Yeast 20 g
- – Sal 20 g
FALAFEL + SALAD + PITA BREAD: A spectacular vegetarian menu. Contemporary, nutritious and straightforward to arrange, with a mixture of flavors which you can’t cease making an attempt!
PROCEDURE:
1. Place the chickpeas in a container with water within the fridge. Allow them to hydrate for twenty-four hours.
2. Drain and course of the chickpeas with the onion, garlic, parsley, mint, and cilantro till you get a paste.
3. Add the baking powder and season with salt and pepper. If the consistency of the dough is just too tender, add somewhat flour or breadcrumbs.
4. Type balls of roughly 3 cm.
5. Fry in loads of sizzling oil till golden brown.
6. For the salad: lower the mango and tomatoes into cubes. Put in a bowl with the finely chopped onion. Season with lemon juice, salt, pepper and olive oil.
7. For the yogurt dressing: Combine the whole lot in a bowl and put aside, it shouldn’t be so liquid.
For the pita bread:
1. Pour flour and salt on the desk.
2. Make a crown and within the middle place yeast, oil and water, little by little kneading till you acquire a homogeneous dough.
3. Let it relaxation in a coated bowl till it doubles in quantity.
4. Make 100 gram buns and allow them to relaxation for 20 minutes.
5. Stretch with a stick and cook dinner within the oven at 180 ºC for five minutes.
6. Take away from the oven and reserve coated.
