Informations supplémentaires
35 min.
|
587 kcal
|
easy
|
|
Printable version
1. Setup
Chop half of the shallot, the garlic, the parsley and the cilantro. Thinly slice the cucumbers and the rest of the shallot. Cut the pita bread into pieces. Separate the boston lettuce leaves.
2. Make the falafel mixture
In a bowl, mash the chickpeas with a potato masher. Add the parsley, the cilantro, half of the garlic, the chopped shallots, the eggs and the flour. Mix well and season with salt and pepper.
3. Fry the pitas
In a pan, add a generous drizzle of vegetable oil. Once the oil is hot, add the pita pieces and cook until crispy, 2-3 minutes. Remove and place on paper towels.
4. Fry the falafels
Form 5-6 fritters per person with the chickpea mixture and fry in the same pan 2-3 minutes on each side. Remove and place on paper towels.
5. Make the sauce and the sumac shallots
In a bowl, mix the mayonnaise with the garlic. If children prefer, it's possible to omit or reduce the amount of garlic. In another bowl, combine the shallots with the sumac.
6. Plate your dish
Serve the falafels with the garlic sauce, the hummus, the cucumbers, the sumac shallots and the crispy pitas. Serve in the boston lettuce leaves. Bon appétit!
1unitChickpeas
2unitGarlic Clove(s)
1unitFresh Italian Parsley
40gAll-Purpose Flour
1unitFresh egg
1unitShallot
2unitLebanese Cucumber(s)
1unitPita(s)
2unitHummus
5gSumac
60mlMayonnaise
1unitBoston Lettuce
What you need
Bowls, pan, paper towels.
587 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
27g
42%
cholesterol
99mg
33%
fiber
12g
48%
protein
21g
saturated
4g
20%
sodium
684mg
28%
sugar
9g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg