Falafel Sandwich
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A vegetarian falafel sandwich with chickpeas and seasoning
03 January, 2013
ingredients
Chickpeas
400 g, canned
Onion
1 each, cut wedges
Parsley
3 tbsp, chopped
Coriander
1 tbsp
Garlic
3 cloves
Eggs
1 each
Cumin
1 tbsp
Paprika
1/4 tbsp
Salt
1 tbsp
Lemon juice
1 tbsp
Baking powder
1 tbsp
Olive oil
1 tbsp
All purpose flour
25 g
Pita bread
4 each
Lettuce
Cucumber
slices
Coriander
chopped
Lemons
wedges
Preparation
For the falafel: heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Put all the ingredients for the falafel into a food processor or blender and blend to a paste.
Scoop small balls of the mixture onto the baking tray. Bake for 20-25 minutes until the outside is crisp.
Carefully split open the pitta breads to make a pocket. Add the lettuce and cucumber and a little coriander to each one. Put the falafel into the pitta breads and garnish with lemon wedges.
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