As in city food festivals, it’s only tastier. These pitas with classic Middle Eastern falafel, seasoned with delicious sauce, are a real jumble!
Pita with falafel and yogurt tahini
Hearty vegetarian sandwiches with fried balls of chopped chickpeas.
NUMBER OF PORTS:
Pre-soak the chickpeas overnight. Drain the water in the morning.
Boil the chickpeas for 50 minutes.
Mix boiled chickpeas in a combine or blender with chopped onions, sesame seeds, cumin, baking powder and garlic.
Form balls from this mass and fry them in a pan for 5 minutes from different sides.
Prepare the sauce: mix yogurt, tahini and lemon juice in a blender.
Cut the pits in half and put a couple of falafels inside each half.
Add sauce, chopped shallots and fresh spinach to each pita.