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Healthy Recipes : Falafel in Pitta

Rating : 0/5 , Author : Brian Schurer , Topic : Kitchen And Cooking, Date : January-03-2020 22:25,Views: 3, Like : 0 , Dislike : 0


Brian Schurer

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Here’s a scrummy spring recipe for you that will appeal to vegetarians and carnivores alike simply because it’s sooo tasty! Falafel in Pitta 225g/8oz dried chickpeas, soaked overnight in water 1 tbsp tahini 1 tsp salt 1 tsp baking powder 1 tsp cumin seeds 1 tsp ground coriander 1/2 tsp cayenne pepper 1 crushed garlic clove 100g chopped watercress juice half a lemon 2 tbsp vegetable oil To serve: 100g watercress 150g natural yogurt 1 crushed garlic clove 4 wholemeal pitta bread Drain the chickpeas and place in a food processor with the tahini, salt, baking powder, cumin, coriander, cayenne, garlic, watercress and lemon juice. Whizz until very finely chopped but not puréed. Preheat the oven to 220C/Gas Mark 6. Place a large roasting tin in the oven to heat up. Shape the mixture into 16 balls, then flatten slightly into patties. Add the oil to the roasting tin, return to the oven for 2 mins, then carefully add the falafel, tossing to coat in hot oil. Bake for 20 mins, turning once until crisp and golden. Whilst they cook, roughly chop half the remaining watercress and stir it into the yogurt with the garlic and season to taste. Lightly toast the pittas on each side, cut each in half and open up each half to make a pocket. Fill the pitta pockets with falafel, remaining watercress and the yogurt sauce. Serve whilst warm.
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