John Myers
Ingredients for 4 servings:
- 400 g chickpeas, dried
- 2 small lemons or one large
- 1 small onion(s)
- 2 cloves garlic
- coriander
- cumin
- chili powder
- Salt
- 8 tbsp flour
- 1 small bunch of parsley
- 1 slice(s) white bread, dried
- baking powder
- 4 small pita breads
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 45 minutes
Soak the chickpeas for at least twelve hours, changing the water once. Rinse the chickpeas thoroughly and chop using the finest grinder blade. Add the onion, garlic, and a small bunch of parsley to the grinder, then add a slice of dry white bread at the end. Squeeze the juice of one large or two small lemons over the mixture. Season generously with the spices listed. Add flour and a pinch of baking powder to the mixture and knead the dough, adding a little water if necessary. Form small balls and place them on a baking sheet lined with baking paper. Brush the balls with sunflower oil. Bake in a preheated oven at 200°C (top/bottom heat) for 15 minutes until golden brown. Bake the pita bread according to the package instructions. Serve the falafel with the bread, chopped tomatoes, thinly sliced onions, cucumber slices, and lettuce as desired. Serve with a dressing made from crème fraîche, lemon, garlic, and dill, or yogurt and mint. If you want to keep the dish completely vegan, mix a dressing made from oil, vinegar, diced tomatoes, and spring onions. Cut open the tops of the pita breads and carefully open them. Everyone should fill their bread to their own taste.
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