Falafel, Chickpea Meatballs

Falafel, of course, can be safely called an off-season dish. But it is only in summer that chickpea balls reveal their wonderful nutritional essence, surrounded by fresh vegetables and unleavened flatbread.

Ingredients

• 150-200 g chickpeas
• 1 small shallot
• 4 cloves of garlic
• 75 g flour
• 16 g cumin
• 3-4 sprigs of cilantro
• 1 large egg
• 200 g thick natural yoghurt
• zest and juice of half a lemon
• a pinch of cayenne pepper
• vegetable oil for deep fat
• olive oil
• 4 pitas
• tomatoes, cucumbers and lettuce for garnish

Directions

1. In advance, 12 hours beforehand, soak the chickpeas in plenty of room temperature water. During this time, you can change the water 1-2 times. Throw in a colander. Peel and chop the onion and 3 cloves of garlic. Grind the chickpeas together with onions and garlic in a food processor into the smallest crumbs.
2. Add 3 tbsp. l. flour, cumin, half chopped cilantro, mix until smooth. Add egg, salt and pepper, knead again.
3. For dressing, combine yogurt, remaining minced garlic clove, remaining half minced cilantro, lemon juice, and zest. Season with cayenne pepper and salt and refrigerate for 1 hour.
4. Heat the deep-frying oil to 160 ° C. From the resulting mass, use wet hands to mold meatballs the size of a walnut and flatten a little. Dip in the remaining flour and deep-fry in portions until golden brown on each side. Pat dry on paper towels.
5. Heat the pitas in the oven, cut off about a third, open, grease with olive oil from the inside.
6. Thinly chop the tomatoes and cucumbers, pick the salad with your hands. Place 2-3 falafels, cucumbers, tomatoes and lettuce inside each pitta, sprinkle generously with yoghurt dressing and serve.