Falafel in pita bread

Homemade falafel in pita bread

Have you ever wondered how simple a dish HOMEMADE FALAFEL is?

It's basically a meatball made from dried chickpeas. The chickpeas need to be soaked overnight, mixed with just a few other ingredients in the morning, and fried.

Then just put it in pita bread with vegetables and the right dressing and you're done!

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

• 10 pieces of pita bread
• 100 g Red onion, sliced
• 200 g Fresh cherry tomatoes
• 100 g Salad cucumber
• 100 g Mixed leaf salads
• 0.5 l Vegetable cream
• 100 g Mixed freshly chopped herbs
• 100 g Vegan tomato pesto

Falafel

• 900 g Chickpeas (dry, not sterilized)
• 150g Onion
• 20g Garlic
• 50 g Chickpea flour
• 100 g parsley leaves
• 20 g cumin
• 5 g Fresh coriander
• 1 l Vegetable oil for frying
• Salt

Technological process

1. Soak the chickpeas overnight. The next day, drain the water and rinse the chickpeas with fresh water. Drain and grind finely. Season with cumin, salt and pepper, finely chopped coriander or dried coriander and mix well to combine the flavors. If necessary, thicken with flour or dilute with chickpea broth.
2. With wet hands, shape into balls or patties and fry until golden brown.
3. Heat the pita bread in the oven and cut it lengthwise to create a pocket. Mix the cream with the herbs, season with salt and pepper and mix to combine the flavors. Spread the tomato pesto on the bottom of the pita bread, gradually add the salad and vegetables cut into various shapes, add the golden brown falafel and pour over the prepared herb dressing.