Haasis Falafel Yogurt Tortillas

Ingredients for 2 servings:

• 1 onion(s), red or white
• 1 clove(s) garlic
• ½ bunch parsley, fresh or frozen
• 200 g chickpea flour
• 200 ml water, boiling
• 1 tbsp olive oil
• n. B. cumin powder
• n. B. Salt
• e.g. lemon juice
• e.g. rapeseed oil for frying
• 4 flour tortillas
• 1 mini cucumber(s)
• 4 cocktail tomatoes
• 4 radishes
• 1 mini bell pepper(s)
• e.g. arugula
• 4 tbsp natural yogurt, low-fat
• e.g. chili flakes
• e.g. cayenne pepper
• e.g. Paprika powder, hot
• n. B. herb salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

vegetarian

For the falafel, peel and finely chop the onion and garlic. Then, in a bowl, mix with the chickpea flour and parsley and season. Slowly add about 200 ml of boiling water while stirring. Stir in the lemon juice and olive oil and let stand for 10 minutes. Then, with wet hands, form 8 small balls from the dough. Heat plenty of rapeseed oil (or another neutral oil) in a pan and fry the falafel for about 8-10 minutes until crispy. Once cooled, cut in half. Wash or trim the vegetables for the tortillas and cut into fine, thin strips (except for the arugula, which should either stay whole or be halved). Pour the yogurt into a small bowl and season to taste with the spices listed. Spread 1 tablespoon of yogurt sauce thinly on each tortilla (make sure to cover the edges, as the sauce will stick the tortilla together). On the bottom third, arrange 4 falafel halves, similar to sushi, and place 3-4 pieces of cucumber, radish, and mini bell peppers crosswise, as well as 1 finely sliced ​​tomato. Fold the ends on the right and left sides toward the middle and hold them with your index fingers. Then roll the tortilla up from the bottom. The yogurt sauce should hold the edges together well at the end. Place it on its edge and cut it in half. Repeat this process three more times. Approx. 509 kcal per serving.