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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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30 ml of olive oil
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onion, chopped
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2 cloves garlic, minced
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5 ml of cumin
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1 can (540 ml) of chickpeas, drained and rinsed
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250 ml of grated beets
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125 ml of breadcrumbs
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2 eggs
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45 ml of tahini
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250 ml of plain yogurt
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1/2 lemon, zested and juiced
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125 ml of coarsely chopped parsley
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125 ml of mint
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4 whole wheat pita breads
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4 radishes, cut into thin strips
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1/2 english cucumber, cut into strips
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Directions
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Preheat oven to 200 °C (400 °F).
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In a large skillet set over medium heat, sauté onion and garlic in oil, without browning. Add cumin and stir for about 1 minute. Transfer the mixture to a food processor.
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Add chickpeas, beets, breadcrumbs, eggs and tahini. Season with salt and pepper to taste. Pulse until you obtain a coarse purée.
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Using your hands, shape mixture into approximately 20 small balls and place them on a parchment-lined baking sheet. Brush falafels with remaining olive oil. Bake until crisp and heated through, about 30 minutes.
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While falafels are cooking, prepare sauce by combining yogurt, lemon zest and juice and half the mint and parsley in a small bowl.
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Spread yogurt sauce over each pita, then add falafels, radishes, cucumbers and remaining parsley and mint.
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